No Waste Coconut Curry

By: The Culinary Cartel

No Waste Coconut Curry
cuisine icon Course
Main Course
cuisine icon Diet
Vegetarian
cuisine icon Keywords
30 minutes or less, 4 servings, and pepper as needed, baby spinach, basmati rice, cauliflower broken into florets and leaves, coconut milk, coconut oil, cook 29 min, curry, garam masala, ginger paste, healthy greens, main course, mild chili powder, ml water, onions thinly sliced, prep 10 min, rice, spice mix, tin chickpeas, tomato, tomatoes diced, turmeric, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
29 min

serving icon Servings
4 Servings
Ingredients
  • 350 g Basmati rice
  • 650 ml water
  • 2 onions thinly sliced
  • 3 tomatoes diced
  • 1 tbsp coconut oil
  • 1 tbsp ginger paste
  • 400 ml coconut milk
  • Salt and pepper as needed
  • 2 tsp garam masala
  • 1 1/2 tsp mild chili powder
  • ½ tsp turmeric
  • 2 tsp coconut oil
  • 1 Cauliflower broken into florets and leaves
  • 400 g tin chickpeas
  • 100 g baby spinach
Instructions
  • Place the rice and water into the inner pot and put the pressure cooking cover in place on the Duo Crisp with Ultimate Lid.
  • Secure the lid and select Pressure Cook, and set the time to 6 Minutes, with a natural pressure release.
  • Once the rice has cooked, and pressure released, open the lid and fluff the rice with a spoon and set to one side.
  • Mix the spices together with the coconut oil. Spoon ⅓ of this over the cauliflower, cauli leaves and chickpeas and massage the spices into the veg until coated.
  • Remove the pressure cooking cover and place the coated veggies into the fryer basket, with the cauliflower leaves on top and put into the inner pot. Don’t have a duo crisp, pro crisp or crisp ultimate? You can also this complete step in an air fryer, your oven, or skip the crisping step and add the veg raw into the curry later. However, crisping the veg adds a lovely texture to your final dish.
  • Secure the lid and select Air Fry, and set the temperature to 140°C/284°F for 10 Minutes.
  • Remove the crisped cauli leaves, then select Air Fry again and increase the temperature to 200°C/ 392°F and set the time to 8 Minutes.
  • Remove the veg and fryer basket once cooked and set aside.
  • Replace the pressure cooking cover to the Ultimate Lid and add 1 tbsp of coconut oil to the inner pot.
  • Select Sauté and when the oil is hot, add the onions and fry until soft. Then add the ginger and garlic paste.
  • Add the remaining spice mix and tomatoes to the inner pot, and sauté for 2 Minutes, then add the coconut milk and bring to a simmer.
  • Add the cooked vegetables and baby spinach and stir together.
  • Season to taste and serve the curry with the crispy cauliflower leaves as garnish, on top of the cooked rice.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.