Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: Feel free to add your choice of greens in at the end.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
- 2 cups instant jasmine or basmati rice
- 4 cups water
- 2 tablespoons coconut oil
LEVEL 2 (BOTTOM LAYER OF RACK)
- 1 small yellow onion, peeled, chopped
- 1 tablespoon chopped garlic
- 1 1/2 tablespoons curry powder
- 1 can (15 ounces) crushed fire roasted tomatoes
- 1 cup vegetable stock
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon tomato paste
- 1/2 teaspoon Kosher salt
- 1 can (15 ounces) chickpeas, drained
- 3 cups cauliflower florets
LEVEL 3 (TOP LAYER OF RACK)
- 4 pieces naan, frozen
TOPPINGS (optional)
- Cilantro, chopped
- Serrano chili, minced
Utensils
- Ninja® Multi-Purpose Pan or 8-inch round baking pan
- Deluxe Reversible Rack (Both Layers)
- Aluminum Foil
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Step 1
Place all Level 1 ingredients in the pot and stir until combined.
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Step 2
Place all Level 2 ingredients in the Multi-Purpose Pan (or 8-inch round baking pan) and stir until combined. Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
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Step 3
Slide the Deluxe Layer through the lower layer’s handles. Place a 15-inch sheet of aluminum foil on a flat surface. Add the naan to the center and fold the edges in to create a sealed packet, then place the foil packet on the Deluxe Layer.
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Step 4
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 375°F, and set time to 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
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Step 5
When cooking is complete, carefully remove the entire rack with the pan and foil packet.
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Step 6
Fluff the rice with a fork. Serve with curry and naan. Garnish with cilantro and serrano chili as desired.
