Niki says: Roasting the veg adds tons of flavour. A dual air fryer is recommended here, but you can also cook the potatoes and cauliflower sequentially.

Serves 2–4

Ingredients

450g baby potatoes, roughly chopped
2 tbsp olive oil
1 small cauliflower, cut into small florets

For the curry:

1 tbsp olive oil
1 large onion, roughly chopped
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp garam masala
½–1 tsp chilli flakes
3 cloves garlic, sliced
1 thumb of fresh ginger, peeled and grated
6 tomatoes, roughly chopped
200g (scant 1½ cups) frozen peas
4–5 tbsp coconut yoghurt/cream/plain yoghurt

Method

Preheat your air fryer to 200°C (400°F) for two minutes.

To roast the potatoes, toss them in one tablespoon of olive oil and some sea salt. Place the potatoes in the basket and air fry for 10 minutes. Shake the potatoes occasionally and cook until they are golden and tender – about five minutes.

To cook the cauliflower, toss the cauliflower in the remaining olive oil with some sea salt and black pepper and place in a baking tin. Air fry the cauliflower at 180°C (350°F) for nine to 10 minutes.

In the meantime, for the curry, add the olive oil to a large frying pan with the onion. Fry the onion for about eight to 10 minutes until soft and browning. Add in the spices and stir for a few minutes, then add in the garlic and ginger and stir for another few minutes.

Now add in the chopped tomatoes and cook on a medium heat for a further five to six minutes until the tomatoes have broken down a little.

You can now add the frozen peas and roast veg and stir in the coconut yoghurt or cream. Season to taste and serve.

The Vegan Air Fryer by Niki Webster (Pop Press, £22) is available to buy now

Vegan air fryer recipes: 3 spicy, easy and veg-packed recipes that are perfect for grey January days