Quick vegan biriyani

A quick and simple recipe for an Indian rice dish that will fill you up without the calories of a takeaway. 

Enjoy

Everything is made from scratch in this recipes, even the curry powder I used was a homemade spice mix.

Ingredients

200g quick cook brown rice

100g cauliflower

100g baby potatoes

50g red lentils

50g green beans

Handfull of frozen peas

50g raw cashew nuts

Fresh coriander to serve (optional)

Curry paste

1 onion, chopped

5 cloves of garlic

Thumb sized piece ginger, chopped

2 tsp curry powder*

1 tsp cumin

1 tbsp oil

1. Place all the ingridients for the paste in a food processor and pulse until smooth.

2. Pour the paste into a pan and lightly fry, add the cauliflower and potatoes and cook until they take the color of the paste.

3. Add about 400ml of water, the red lentils and the green beans, simmer for around 10 minutes.

4. Add the rice and another 100ml of water cook for the time stated on the rice packaging. Keep an eye in the water levels do not let it dry up completely.

5. Once the rice is cooked there should be very little water left, turn up the heat to cook this off.

6. Serve with chopped cashew nuts and coriander leaves.

Enjoy!