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    Airfried broccoli with curry yogurt

    Airfried broccoli with curry yogurt

    by Sandy Cheng

    Servings 2 persons, Preparation time 35 minutes, Cooking time: 10 minutes


    • 1 head broccoli
    • 2 tbs curry powder
    • 1 tsp kosher salt
    • 1 tsp oil
    • 150g low-fat natural greek Yogurt
    • 1 tbs curry powder
    • 1 tsp garlic (blended)
    • 5g dill (chopped)
    • 5g mint (chopped)
    • 5g coriander (chopped)
    • 2 nos lime juice
    • salt and white pepper to taste
    • 1/2 red onion cut into 1 inch slices
    • 100ml rice vinegar
    • 2 tsp fine salt
    • 2 tsp sugar
    • ½ nos chilli padi, minced
    • chopped mint leaves
    • lime zest


    • Bring the vinegar to simmer.
    • Mix the salt and sugar together with sliced onions and chilli padi while it is coming to a simmer.
    • Pour the hot vinegar over the onions and place in the chiller to cool and pickle. You can tell that the onions are done when they turn bright purple (approx. 5 mins).
    • Cut the broccoli into one-inch florettes and toss them in oil.
    • Place the broccoli into the Viva Collection Airfryer for 12 mins.
    • Begin making the curried yogurt by mixing all the ingredients together. The sauce should taste slightly acidic.
    • Once the broccoli is fried, toss it with curry powder and salt.
    • Place the yogurt on a plate followed by the cauliflower.
    • Sprinkle the pickled onions, fresh chopped mint leaves and lime zest.
    Airfried broccoli with curry yogurt

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