-
-
Add this recipe to your binder
This recipe is in your binder
-
Air-fryer gobi manchurian recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
An Indo-Chinese dish fusing fragrant spices with a sweet and sticky sauce, gobi manchurian is our go-to vegan fakeaway. Kashmiri chilli flakes add a warm, smoky flavour that also works great with chicken, see our tip, below. See method
Ingredients
- 30g cornflour
- ¼ tsp fine salt
- 1 tsp vegetable oil
- 500g cauliflower, cut into medium-size florets
- 1 spring onion, shredded
For the sweet and sour sauce
- ¼ tsp garlic paste or 1 small garlic clove, grated
- ½ tbsp rice vinegar or white wine vinegar
- ½ tbsp caster sugar
- 1 tbsp reduced-salt soy sauce
- 1½ tbsp tomato ketchup
- ¼ tsp Kashmiri chilli flakes
- 1 tsp cornflour, mixed with 1 tsp water
1 of your 5-a-day and high in vitamin C
Each serving contains
-
Energy
415kj
98kcal
5%
-
Fat
2g
3%
-
Saturates
0g
1%
-
Sugars
7g
8%
-
Salt
0.8g
13%
of the reference intake
Carbohydrate 15.9g
Protein 3.4g
Fibre 2.4g
Method
- Preheat the air-fryer to 200°C. Mix the cornflour , salt, 2 tbsp water and the oil in a bowl. Add the cauliflower and stir to coat. Add to the air-fryer and cook for 15 mins, tossing halfway through.
- Meanwhile, add the sweet and sour sauce ingredients and 60ml water to a pan and stir to combine. Simmer for 5-6 mins until thickened.
- Once the cauliflower is cooked and crispy, tip into a bowl and pour over the sauce. Stir to coat, then top with the shredded spring onion.
Tip: If you don’t have an air-fryer, deep fry the cauliflower in a deep-fat fryer or pan of hot oil until crispy, then drain on kitchen paper before tossing with the sauce.
See more Vegan recipes