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Easy Vegan Curry

by Rhianne Stewart
on 24th October 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Creamy, flavoursome sweet potato, chic pea and spinach curry that will satisfy your takeaways cravings, served with some delicious crispy onion bhajis


Easy Vegan Curry

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4.5 - 2 reviews

Ingredients

  • 1 tbsp cumin
  • 2 tsp ginger
  • 1 tsp turmeric
  • 1 1/2 tsp coriander
  • 1/2 tsp chilli powder or flakes (depending on how hot you like it, I like mine mild)
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 large sweet potato, cubed
  • 1 can chickpeas
  • 1 can coconut milk
  • 1 bag spinach
  • Salt & pepper to taste
Prep Time
Serves
2

Instructions

  1. Chop your onion and sweet potato

  2. Cook your sweet potato by adding 125ml water into the Foodi 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

  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

  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

  5. Serve with rice, naan, and onion bhaji

Rhianne Stewart

I'm Rhianne, I am a 23 year old gluten free food blogger from the UK with a psychology degree.  I am coeliac and I have recently been diagnosed with ME and Fibromyalgia. I created my gluten free account and blog when I was diagnosed as I wanted to help others learn how to make a gluten free diet easier, as i found it very daunting to start with. I review products, restaurants and create recipes.
Read more posts by Rhianne Stewart