Roasted potatoes & curried broccoli — Ninja Speedi
Inspired by: Peggy Putman
Ingredients
- 4 Russet potatoes, peeled and cut into 1” chunks
- Frozen broccoli florets, enough to cover the bottom of the pot
- 1 tbsp Mae Ploy green curry paste, which should be available in the Asian section of huge gringo grocery stores or the Thai section of Asian grocery stores
- 4 Russet potatoes, peeled and cut into 1” chunks
- Frozen broccoli florets, enough to cover the bottom of the pot
- 1 tbsp Mae Ploy green curry paste, which should be available in the Asian section of huge gringo grocery stores or the Thai section of Asian grocery stores
- 1 tbsp olive oil
- Spices:
Garlic powder
Onion powder
Pepper
Chives
Parsley
Salt - 4-6 cups of water
Method
- Remove tray. Pour 2 cups of water in the pot. Add green curry paste. Whisk until the paste is dissolved in the water.
- Pour broccoli into pot. Add enough water so that it comes half-way up the broccoli.
- In a separate bowl toss the potatoes with the olive oil.
- Sprinkle the spices all over the potatoes and toss the potatoes so that they are all coated.
- Put tray in upper position. Place potatoes on tray in a single layer.
- Set the Speedi to Speedi meals at 400°F for 11 minutes.
Note: This turned out very tasty, but the broccoli was softer than I liked. Not sure how to get around that.