Air fryer vegetable korma

Portion size: Serves 4
Prep time 20 min. Cook time 33 min
Difficulty: easy

Vegetarian

Recipe by: Louise Kenney

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Did you know you could cook a vegetable korma in the air fryer? Give this easy veggie curry from recipe writer Louise Kenney a go and be amazed. “You’ll need at least a 5-litre air fryer to accommodate all the ingredients, as it’s important not to let any liquid splash the heating element,” says Louise.

Easy air fryer family meal: This recipe feed four and requires just 20 minutes of hands-on time, with the air fryer doing the rest of the hard work. The flavours of ginger, cardamom, cumin, coriander and turmeric meld together in the air fryer, with a little kick from the green chilli.
Veg-packed dish: This creamy vegetable korma includes potatoes, aubergine and cauliflower, which take on the flavours of the spices beautifully. Ground almonds and double cream add some luxuriousness.
Serving inspiration: Louise has included a recipe for quick flatbreads, or serve the korma with rice and/or ready-made naan. “If you make the flatbreads, this becomes a complete meal – the bread will sit happily for half an hour under a clean tea towel, so you can make them before you prepare the curry if you like. I like to feel efficient so I tend to make the breads while the vegetables are cooking.”

Recipe taken from Foolproof Veggie Air Fryer by Louise Kenney (Quadrille £14) and tested by delicious. Discover more inspiring air fryer dishes.

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Ingredients

1 red onion, finely chopped
½ small cauliflower (about 300g), cut into bite-size pieces
1 medium aubergine, roughly chopped
2 small baking potatoes, peeled and cut into 1cm pieces
1 green chilli, deseeded and finely chopped
2 garlic cloves, crushed
5cm piece ginger, finely grated
2 tbsp ground almonds
3 green cardamom pods, seeds extracted and crushed
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground turmeric
3 tbsp olive oil
200g frozen spinach
300ml vegetable stock, hot
200ml double cream (or vegan alternative)

For the flatbreads (optional)

200g plain yogurt (or vegan alternative)
200g self-raising flour, plus extra for dusting
1 tsp extra-virgin olive oil

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Method

Heat the air fryer to 180°C, removing the crisper plate.
Put the onion, cauliflower, aubergine, potatoes, chilli, garlic, ginger, ground almonds and spices in a large bowl, then add the olive oil and some salt and pepper to taste and toss to coat. Tip the whole lot into the air-fryer basket and cook for 20 minutes until everything is just tender, stirring halfway through.
Stir in the frozen spinach and hot stock and cook for a further 10 minutes. Finally, pour in the cream and cook for another 3 minutes.
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Meanwhile, if you’re making flatbreads, mix together the yogurt, flour and oil to form a soft dough. Tip out onto a lightly floured surface and knead for 5 minutes until smooth, then rest for 15 minutes to allow the dough to relax (so you can roll them out more easily). Divide the dough into 4 balls, then roll each into a teardrop shape on a lightly floured surface. Heat a frying pan until really hot, then dry-fry (no oil required) on each side until blackened in places and puffed up. Keep warm until you’re ready to serve.
Serve the korma in deep bowls with the flatbreads alongside.