Spiced Cauliflower & chickpea curry

For Speedo Meals- Ninja

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Step 1

Flip the SmartSwitch to AIR FRY/HOB. Select SEAR/SAUTÉ, set to 3 and press START/STOP to begin. Add oil and preheat for a few minutes with lid open. Then add onions, cook for 5 minutes until soft. Add garlic, ginger, spices, salt and half the fresh coriander to pot. Cook for3 to 4 minutes to release flavour of spices, if necessary, add a few tablespoons of warm water to prevent sticking.

Step 2

Stir in tomatoes along 100ml water, garam masala and the chickpeas and chickpea liquid. Bring curry to a simmer. Select START/STOP to finish cooking.

Step 3

Pull out the legs on the Cook & Crisp tray, then place tray in the top position in the pot, above the sauce. Spread the cauliflower wedges on the Plate. Season with the salt and drizzle over 1 tablespoon oil.

Step 4

Close the lid and flip the SmartSwitch to RAPID COOKER. Select SPEEDI MEALS, set temperature to 200˚C and set time to 10 minutes. Select START/STOP to begin cooking, (the unit will STEAM for approximately 10 minutes, before countdown timer begins). Turn cauliflower wedges over halfway through cooking.

Step 5

When cooking is complete, transfer cauliflower to a plate. Then use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. Remove cinnamon stick and stir cauliflower into curry and sprinkle with the remaining coriander. Serve hot with naan bread.