Recipe: Spicy pumpkin curry from the Airfryer

With this recipe from Sandra Bekkari’s latest book Quick & Healthy Airfryer Recipes, you can put a vegetable curry on the table in no time that will even silence the biggest meat lover. Creamy thanks to the coconut milk, slightly spicy thanks to the chili flakes, and packed with colour and flavour.

Of the 60 healthy and easy Airfryer dishes in Sandra’s book, this is one you absolutely have to try. Time to put that Airfryer to work!

• Mix the onion, garlic and ginger with a splash of olive oil and the chili flakes.
• Fry for 3 minutes in the metal baking dish at 180 °C. Set aside for a moment.
• Mix the vegetables with a splash of olive oil, curry powder, pepper and salt, and pour into the Airfryer.
• Cook twice on the vegetable programme (150 °C, 10 minutes) for crisp vegetables. Pour the vegetables into the metal baking dish as soon as they are ready.
• Add the coconut milk and chickpeas. Stir briefly and cook for 10 minutes at 150 °C.
• Finish with the fresh mint and coriander.