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