Celestial Vixen Vegetable Curry
This Celestial Vixen Vegetable Curry is a vibrant and flavorful dish made with a variety of fresh vegetables and a fragrant curry sauce. The vegetables are first roasted in the air fryer until they are browned and tender, then tossed in a rich and creamy curry sauce made with coconut milk, curry powder, turmeric, cumin, coriander, and salt. This dish is perfect for a quick and easy weeknight meal, and can be served with rice or quinoa.
This recipe was inspired by a dish I had at a local Indian restaurant. I was immediately drawn to the vibrant colors and flavors of the vegetables, and the creamy curry sauce was the perfect complement. I decided to recreate the dish at home, and after a few experiments, I came up with this recipe. I named it Celestial Vixen Vegetable Curry because it is truly a celestial dish, with its vibrant colors and fragrant aromas. The vegetables are roasted in the air fryer until they are browned and tender, which gives them a slightly smoky flavor that pairs perfectly with the creamy curry sauce. The curry sauce is made with a blend of spices, including curry powder, turmeric, cumin, coriander, and salt, which gives it a warm and flavorful taste. This dish is perfect for a quick and easy weeknight meal, and can be served with rice or quinoa.
Celestial Vixen Vegetable Curry Celestial Vixen Vegetable Curry Celestial Vixen Vegetable Curry Celestial Vixen Vegetable Curry
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 head of cauliflower, cut into florets
  • 1 head of broccoli, cut into florets
  • 1 sweet potato, peeled and diced
  • 1 butternut squash, peeled and diced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 onion, chopped
  • 3 cloves of garlic, minced
Instructions
  1. Preheat your air fryer to 400°F (200°C).
  2. In a large bowl, toss the cauliflower, broccoli, sweet potato, butternut squash, zucchini, bell pepper, onion and garlic with olive oil, salt, and pepper.
  3. Transfer the vegetables to the air fryer basket and cook until browned and tender, shaking the basket halfway through, about 15-20 minutes.
  4. While the vegetables are cooking, prepare the curry sauce. In a small saucepan, combine coconut milk, curry powder, turmeric, cumin, coriander, and salt. Bring to a simmer and stir until the sauce is hot and fragrant, about 5 minutes.
  5. Once the vegetables are cooked, transfer them to a bowl and pour the curry sauce over them. Stir until the vegetables are well coated.
  6. Serve the veggie curry immediately with rice or quinoa.
Why It Works
  • Roasting the vegetables in the air fryer gives them a slightly smoky flavor that pairs perfectly with the creamy curry sauce.
  • The blend of spices in the curry sauce gives it a warm and flavorful taste.
  • This dish is perfect for a quick and easy weeknight meal, and can be served with rice or quinoa.