Ninji Speedi Cauliflower, potato and chickpea curry

This aromatic curry combines the hearty trio of cauliflower, potatoes, and chickpeas with warming Indian spices for a satisfying one-pot meal. Perfect for busy weeknights or meal prep, this vegetarian dish delivers restaurant-quality flavours while being incredibly budget-friendly. For the best texture, cut the cauliflower and potatoes into similar-sized pieces to ensure even cooking throughout.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Ninja Speedi

Cuisine: Indian

Courses: Dinner

Difficulty: Beginner

Cooking Temp: 200 C

Servings: 4

Best Season: Suitable throughout the year

Ingredients

3 Red Onions (Chopped)
5 Garlic Cloves (Chopped)
20 g Ginger (Grated)
100 g Coriander Leaves
2 Red Chilli (Chopped)
1 Lemongrass (Stick)
4 Potato (Medium Sized Chopped into Small)
400 g Chickpeas
800 g Chopped Tomatoes
1 Knorr Vegetable Stock
2 tsp Ground Cumin
2 tsp Paprika
1 tsp Mixed Herbs

Crisping Tray

1 Cauliflower

Bottom of the Pot

1
Heat a bit of oil in the bottom of the Speedi pot on Sear/Saute.
2
Peel and finely chop the onions, garlic, ginger, coriander stalks, chillies, and lemongrass. Add them to the Speedi pot.
3
Turn the Speedi to the sear/saute setting, heat level high, and fry until the onions have softened.
4
Peel and chop the potatoes into small pieces. Add them to the Speedi pot along with the chickpeas. Mix well.
5
Add the paprika, cumin, dried mixed herbs, salt, and black pepper to the Speedi pot. Mix well again.
6
Add the chopped tomatoes and vegetable stock pot to the Speedi pot. Mix well.
7
Add enough hot water to cover the vegetables (about 2 tinfuls). Mix well.
8
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

9
Take the leaves and stalk off the cauliflower. Chop it into 8 chunks.
10
Sprinkle the cauliflower chunks with cumin, paprika, and black pepper.
11
Add oil and rub the spices all over the cauliflower chunks with your hands.
12
Place the cauliflower chunks on the crisper tray and close the lid.
13
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.
14
Remove the cauliflower chunks from the Speedi and chop them up. Mix them into the curry.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 741.23kcal

% Daily Value *
Total Fat 8.22g13%
Saturated Fat 1.09g6%
Sodium 146.25mg7%
Potassium 3147.91mg90%
Total Carbohydrate 141.37g48%
Dietary Fiber 28.3g114%
Sugars 26.16g
Protein 34.62g70%

Vitamin A 394.29 IU
Vitamin C 199.55 mg
Calcium 222.32 mg
Iron 10.49 mg
Vitamin E 3.24 IU
Vitamin K 138.19 mcg
Thiamin 0.98 mg
Riboflavin 0.58 mg
Niacin 7.59 mg
Vitamin B6 2.02 mg
Folate 767.86 mcg
Phosphorus 599.25 mg
Magnesium 222.89 mg
Zinc 5.09 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://easyrecipes.pro/recipe/cauliflower-potato-and-chickpea-curry/

Nick Jolliffe

Home Cook, Foodie, and Recipe Tinkerer

Nick Jolliffe is a self-proclaimed food enthusiast who loves nothing more than experimenting with new flavours and ingredients at home. With a passion for cooking that borders on obsession, Nick is always on the lookout for inspiration to create delicious, mouth-watering dishes to share with friends and family. When he's not busy scouring cookbooks or browsing food blogs, you can find him whipping up a storm in his kitchen, always eager to try out new recipes and techniques.