Dinner, Lunch

Cauliflower Curry with Naan

  • Prep 20 mins
  • Total 50 mins
  • Easy
  • Serves 4

TIP: Feel free to add your choice of greens in at the end.

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 2 cups instant jasmine or basmati rice
  • 4 cups water
  • 2 tablespoons coconut oil


  • 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


  • 4 pieces naan, frozen

TOPPINGS (optional)

  • Cilantro, chopped
  • Serrano chili, minced


  • Ninja® Multi-Purpose Pan or 8-inch round baking pan
  • Deluxe Reversible Rack (Both Layers)
  • Aluminum Foil
  • Step 1

    Place all Level 1 ingredients in the pot and stir until combined.

  • 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.

  • 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.

  • 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).

  • Step 5

    When cooking is complete, carefully remove the entire rack with the pan and foil packet.

  • Step 6

    Fluff the rice with a fork. Serve with curry and naan. Garnish with cilantro and serrano chili as desired.