This is a perfect mid-week meal that doesn’t take much time to cook and is ideal for when you’re on a budget. It involves just a few ingredients and makes use of your air-fryer to cook the potatoes while you’re making the curry.
If you don’t have an air-fryer, you can either sauté or roast the potatoes instead, but you might want to steam them in the microwave first, so that they are part-cooked before roasting. With the air-fryer there is no need to cook the potatoes beforehand, just get it to the right temperature, toss the raw potatoes in a little oil and then cook. The curry itself takes about 35 minutes to make (pretty much the same as the potatoes), so you can do both at the same time and be eating within 40 minutes.
This is quite a mild curry and I’ve opted for a simple selection of spices. The tandoori spice mix (which you can get in most supermarkets), turmeric powder and ground cumin. If you want a little more heat, add some cayenne pepper or chilli powder.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Air-Fried Potato and Spinach Curry
Ingredients
Gluten-free.
For the Potatoes:
- 4 medium potatoes about 900g, skins left on if they are good enough
- 1 tbsp oil
For the Curry:
- 2 tbsp coconut oil or other oil
- 1 red onion sliced
- 1 red/orange pepper thinly sliced
- 3-4 cloves garlic chopped
- 4 large tomatoes cut into wedges
- 1 veg stock cube make sure its vegan/gluten-free
- 3 rounded tbsp tandoori masala spice mix or other curry powder blend
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 can coconut milk
- 1/3 can water
- A handful of fresh parsley chopped
- 2 handfuls of spinach leaves washed
- Salt and pepper to taste
Instructions
- Heat the air-fryer to 160 C. Wash the potatoes and dry them with a tea towel, then cut them into pieces about 1 ½ inches in size. Place in a large bowl and toss in the tablespoon of oil, until the potatoes are coated.
- Tip the potatoes into the air-fryer’s basket and cook for 8 minutes at that temperature. Once the time is up take them out and give them a mix (I put them back in the bowl to do this), then put them back in for another 8 minutes.
- Mix again, turn the temperature up to 180 C and give them another 10 minutes. Give them a final mix and cook for another 8-10 minutes or so, or until they are browned, crisp and cooked through. These timings will vary depending on your air-fryer.
- While the potatoes are cooking, you can get on with the curry. Heat the coconut oil in a large pan or wok and cook the onions and peppers together for 6-8 minutes, until soft and starting to brown.
- Add the chopped garlic and cook for 2 minutes, then put in the tomatoes and cook for 7-10 minutes on a high heat, until they are soft and a lot of the moisture has evaporated. Now put in the stock cube and the spices, mix in and cook for 2-3 minutes on high heat.
- Pour in the coconut milk and the 3rd of a can of water. Stir through and bring to the boil. Put in the parsley and the spinach and simmer for 15 minutes or so, until you have a thick curry sauce. Season to taste, if required, then tip in the cooked potatoes and stir through. Serve immediately with rice.
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Rhubarb and Blueberry Jam
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
Caramelised Red Onion Dip
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
Vegan Enchiladas
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
20
20
20
20