This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot
Ingredients:
- 2.0 tbsp vegetable oil
- 3.0 tbsp hot curry paste (Madras is good)
- 50 g packet salted roasted cashew nuts
- 1 large onion , sliced
- a handful of fresh coriander leaves
- 2 lemons , juice only
- 1.0l hot vegetable stock
- large pinch of saffron strands
- 1 red chilli , seeded and finely chopped
- 1 small cauliflower , broken into small florets
- 500.0g basmati rice
- 140.0g trimmed green beans , halved
- poppadoms and raita, to serve
- 2 large sweet potatoes , peeled and cubed
- 2.0 tsp mustard seeds (black or white)
Instructions:
- Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
- While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
- Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.
Spiced Vegetable Biryani • Yield: 6 servings
Ingredients:
- 2.0 tbsp vegetable oil
- 3.0 tbsp hot curry paste (Madras is good)
- 50 g packet salted roasted cashew nuts
- 1 large onion , sliced
- a handful of fresh coriander leaves
- 2 lemons , juice only
- 1.0l hot vegetable stock
- large pinch of saffron strands
- 1 red chilli , seeded and finely chopped
- 1 small cauliflower , broken into small florets
- 500.0g basmati rice
- 140.0g trimmed green beans , halved
- poppadoms and raita, to serve
- 2 large sweet potatoes , peeled and cubed
- 2.0 tsp mustard seeds (black or white)
Spiced Vegetable Biryani Nutrition Facts:
• Diet:
• Calories: 147.40
• Fat: 60.86
• Carbs: 181.40
• Protein: 63.70
• Cholesterol: 1.47
• Calcium: 53.44
• Sodium: 42.52* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
