Easy Vegan Curry
Creamy, flavoursome sweet potato, chic pea and spinach curry. It will satisfy your takeaway cravings, served with some delicious crispy onion bhajis.
Ingredients
- 1 tbsp cumin
- 1 tsp ginger
- 1 tsp turmeric
- 1 1/2 tsp coriander
- 1/2 tsp chilli powder (depending on how hot you like it, I like mine mild)
- 1 onion (finely chopped)
- 4 cloves of garlic (finely chopped)
- 1 large sweet potato (cubed)
- 1 can chickpeas
- 1 can coconut milk
- 1 bag spinach
- To taste salt and pepper
Instructions
Step 1
Chop your onion and sweet potato
Step 2
Cook your sweet potato by adding 125ml water into the Ninja Foodi Multi-Cooker pot, put the sweet potato in the cook and crisp basket and assemble the pressure lid on. Select pressure, low temperature and cook for 3 minutes. Once complete, carefully release the steam by turning the seal to the quick release position. Then remove the lid, take out the sweet potato and place to one side
Step 3
Mix the spices into the coconut milk and pour into the main Foodi pot. Add the chickpeas and spinach. Place the pressure lid on, set to high and cook for 6 minutes
Step 4
Carefully release the steam as per the process above, and remove the pressure lid. Mix the contents of the pot, add the sweet potato and put the crisping lid on. Select grill, and start for 5 minutes
Step 5
Serve with rice, naan, and onion bhaji