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🍛 Vegan Airfryer Potato Curry

320 kcal · 45 min · 2 servings

Vegan Airfryer Potato Curry Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the 500 g potatoes and cut them into roughly 2 cm cubes.
  2. 2. Place the potato cubes in the air fryer basket and add 1 tablespoon oil.
  3. 3. Peel the 2 onions and chop them finely.
  4. 4. Peel the 3 garlic cloves and chop them finely as well.
  5. 5. Preheat the air fryer to 180 °C until it beeps.
  6. 6. Cook the potatoes in the air fryer at 180 °C for about 15 minutes, until they are golden brown and crispy.
  7. 7. Cut the stalk of lemongrass into roughly 3 cm pieces.
  8. 8. Heat 1 tablespoon oil in a large pan over medium heat (level 5 of 9).
  9. 9. Fry the chopped onions for about 3 minutes, until they are soft and translucent.
  10. 10. Add the chopped garlic and fry it for 1 minute, until fragrant.
  11. 11. Stir in the tomato paste and curry powder and fry for 1 minute more.
  12. 12. Deglaze with the vegetable broth and add the coconut milk and lemongrass.
  13. 13. Let the sauce simmer for 5 minutes, until it thickens slightly and smells good.
  14. 14. Take the crispy potatoes out of the air fryer and add them to the sauce.
  15. 15. Stir in the lemon juice and season with salt and curry to taste.
  16. 16. Serve the curry with fresh coriander leaves; the potatoes should still be crunchy.

Nutrition per serving