DNA Airfryer Oven - Vegetable Curry With Rice

Ingredients

• ½ ahead of cauliflower, broken down in individual flowers
• 1 400g can of chickpeas
• 1 small red onion chopped
• 2 tablespoon Rogan josh curry paste
• 2 whole tomatoes chopped
• 1 tablespoon tomato paste
• 1 cup of cream
• 1 cup of yoghurt
• Chopped coriander to garnish
• Cooked rice to serve with
• Salt and pepper

Method

1. Transfer the broken down cauliflower, chickpeas and chopped onion into DNA Health Air fryer deep non-stick roasting tray. Make sure you season the vegetables well with salt, pepper and olive oil.
2. Place the oven tray with vegetables under the top grill, adjust the temperature to 220C for 10 minutes, activate the top and bottom element on your control panel, start the air fryer.
3. Remove the oven tray 5 minutes into the 10-minute cooking process, add the curry paste. Give the vegetables and curry paste a good mix. Put the tray back into the oven and complete the 10 min cooking process.
4. Remove the tray again from the oven and add the chopped tomato, tomato paste, cream and yoghurt. Give the curry a good mix.
5. Transfer the tray with the curry back into the air fryer, adjust the temperature to 220C, set the timer for 10 minutes, and ensure your top and bottom element is on. Start the air fryer again.
6. When the timer has run its course, remove the tray from the oven. Stir the curry and make sure the sauce is thick and boiling.
7. Garnish the curry with the chopped coriander and serve with warm rice.