Indulge in the flavours of India with this mouth-watering cauliflower, potato, and chickpea curry recipe, specifically designed for the Ninja Speedi. This hearty and comforting dish is packed with aromatic spices, tender potatoes, and crispy cauliflower, all cooked to perfection in under an hour. Serve with white rice or naan bread for a satisfying meal that’s sure to please!
Cauliflower, potato and chickpea curry
Ingredients
Crisping Tray
Bottom of the Pot
Heat a bit of oil in the bottom of the Speedi pot on Sear/Saute.
Peel and finely chop the onions, garlic, ginger, coriander stalks, chillies, and lemongrass. Add them to the Speedi pot.
Turn the Speedi to the sear/saute setting, heat level high, and fry until the onions have softened.
Peel and chop the potatoes into small pieces. Add them to the Speedi pot along with the chickpeas. Mix well.
Add the paprika, cumin, dried mixed herbs, salt, and black pepper to the Speedi pot. Mix well again.
Add the chopped tomatoes and vegetable stock pot to the Speedi pot. Mix well.
Add enough hot water to cover the vegetables (about 2 tinfuls). Mix well.
Flip the switch on the Speedi to rapid cooker, select Speedi meals, set the temperature to 200°C, and set the time to 20 minutes. Press start and let it cook.
Crisping Tray
Take the leaves and stalk off the cauliflower. Chop it into 8 chunks.
Sprinkle the cauliflower chunks with cumin, paprika, and black pepper.
Add oil and rub the spices all over the cauliflower chunks with your hands.
Place the cauliflower chunks on the crisper tray and close the lid.
Keep the Speedi on the same setting and temperature as before, but set the time to 5 minutes. After the 5 minutes, flip the cauliflower chunks over and cook for another 5 minutes.
Remove the cauliflower chunks from the Speedi and chop them up. Mix them into the curry.
