This dish contains the following allergens: Milk/Dairy
Cooking mode
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1kg
pumpkin
2 whole
chillies
2litres
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
35oz
pumpkin
2 whole
chillies
70oz
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
Utensils
Step 1
Wash the veggies and cut in to small pieces. Put them in the Cook and Crisp basket of the Ninja Foodi Multi-Cooker
Step 2
Shut the lid, choose bake/roast option. Set the temperature on medium high, and the timer on 25-30 min
Step 3
Half way through, check on the veggies and give them a stir
Step 4
After roasting is done, move roasted veggies into the main pot of the Ninja Foodi Multi-Cooker
Step 5
Add the stock and all spices
Step 6
Cook for about 20min
Step 7
Place in to a hot/cold blender. Blend until creamy and then add in the coconut cream. Please note, if you’re using a regular blender then you’ll need to wait for the mixture to cool before blending
Step 8
Garnish with some pumpkin seeds, croutons and some more cream. Serve and enjoy!
Wash the veggies and cut in to small pieces. Put them in the Cook and Crisp basket of the Ninja Foodi Multi-Cooker
1kg
pumpkin
2 whole
chillies
2litres
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
35oz
pumpkin
2 whole
chillies
70oz
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
Step 2 of 8
Shut the lid, choose bake/roast option. Set the temperature on medium high, and the timer on 25-30 min
1kg
pumpkin
2 whole
chillies
2litres
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
35oz
pumpkin
2 whole
chillies
70oz
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
Step 3 of 8
Half way through, check on the veggies and give them a stir
1kg
pumpkin
2 whole
chillies
2litres
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
35oz
pumpkin
2 whole
chillies
70oz
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
Step 4 of 8
After roasting is done, move roasted veggies into the main pot of the Ninja Foodi Multi-Cooker
1kg
pumpkin
2 whole
chillies
2litres
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
35oz
pumpkin
2 whole
chillies
70oz
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
Step 5 of 8
Add the stock and all spices
1kg
pumpkin
2 whole
chillies
2litres
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
35oz
pumpkin
2 whole
chillies
70oz
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
Step 6 of 8
Cook for about 20min
1kg
pumpkin
2 whole
chillies
2litres
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
35oz
pumpkin
2 whole
chillies
70oz
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
Step 7 of 8
Place in to a hot/cold blender. Blend until creamy and then add in the coconut cream. Please note, if you’re using a regular blender then you’ll need to wait for the mixture to cool before blending
1kg
pumpkin
2 whole
chillies
2litres
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
35oz
pumpkin
2 whole
chillies
70oz
vegetable stock
To taste
salt and pepper
½ tsp
turmeric
½ tsp
curry powder
2
carrots
4-5 medium
potatoes
¼
celeriac root
2
shallots
1/3 cup
coconut cream
Step 8 of 8
Garnish with some pumpkin seeds, croutons and some more cream. Serve and enjoy!
