Air Fryer Vegetable Curry
Delight in Alessia Bianchi's Air Fryer Vegetable Curry – a medley of colorful bell peppers, zucchini, and eggplant, perfectly roasted in the air fryer and smothered in a creamy coconut tomato sauce infused with aromatic spices.
- Serves: 4 people
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
Treat yourself to the vibrant flavors of Alessia Bianchi's recipe for Air Fryer Vegetable Curry. With a rainbow of fresh vegetables and a fragrant blend of spices, this dish is as satisfying as it is nutritious.
Ingredients
- 2 tablespoon olive oil
- 1 onion, diced
- 2 clove garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon ginger, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 14 ounce can crushed tomatoes
- 1 cup coconut milk
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1 green bell pepper, seeded and cut into 1-inch cubes
- 1 red onion, cut into 1-inch cubes
- 1 zucchini, cut into 1-inch cubes
- 1 eggplant, cut into 1-inch cubes
- 2 tablespoon chopped fresh cilantro
Instructions
- Preheat your air fryer to 400°F.
- Place the bell pepper cubes, onion cubes, zucchini cubes, and eggplant cubes in a large bowl and drizzle with the olive oil. Toss to coat the vegetables with the oil.
- Place the vegetables in the air fryer basket in a single layer, making sure not to overcrowd the basket.
- Cook the vegetables for 8-10 minutes, flipping halfway through, until they are tender and caramelized.
- While the vegetables are cooking, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, jalapeno, and ginger and cook until the onion is soft and translucent, about 5 minutes.
- Add the cumin, coriander, garam masala, paprika, cayenne pepper, salt, and pepper and cook for 1 minute more.
- Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
- Stir in the coconut milk and simmer for 5 more minutes.
- Once the vegetables are cooked, remove them from the air fryer and add them to the saucepan with the sauce. Stir to coat the vegetables with the sauce.
- Serve the vegetable curry hot, garnished with chopped cilantro. Enjoy!
That's a wrap for Alessia Bianchi's Air Fryer Vegetable Curry! We hope you enjoyed this wholesome and flavorful dish bursting with goodness. Whether served over rice or with naan bread, it's sure to be a crowd-pleaser. Enjoy!
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