Cook the Components in the Cuisinart Tri-Zone Airfryer

• Zone 1 – Pumpkin: Roast at 190°C for 25–30 mins, tossing halfway, until golden and soft.
• Zone 2 – Chickpeas: Toss with oil, paprika, tamari, and salt. Roast at 190°C for 20–25 mins, shaking halfway, until crisp.
• Zone 3 – curry: add all ingredients to a bowl that will fit in your air fryer drawer and Roast at 180°C for 20–25 mins, until tender and cooked through.
• Let cool slightly before assembling or refrigerating in containers.

Assemble Your Dishes

Meal 1 – Pumpkin Nourish Bowl

• Add a base of quinoa or rice to a bowl.
• Top with roasted pumpkin (Zone 1) and crispy chickpeas (Zone 2).
• Add sliced avocado and a sprinkle of pumpkin seeds.
• Drizzle with tahini-lemon dressing.

Meal 2 – Coconut Lentil Curry

• Serve with rice and garnish with fresh coriander.

Meal 3 – Roasted Pumpkin Soup

• In a blender, combine the remaining roasted pumpkin (Zone 1) with 300–400ml vegetable stock, 100ml coconut milk, and a pinch of salt.
• Blend until smooth and creamy.
• Warm gently before serving and drizzle with tahini or a spoon of coconut milk.

Serving / Storage Tips

• Keep each roasted component in airtight containers in the fridge for up to 2-3 days.
• Mix and match through the week — or batch blend the soup for the freezer!
• A simple, efficient autumn meal prep that shows off the Tri-Zone Airfryer’s full range — roasting, crisping, and creating the base for both a curry and a soup.