Vegetable Biryani

Another fairly quick dish to put together. This is low in saturated fat and very filling. Make it as spicy as you like, I chose to use a Madras paste and it turned out fine.







You need:

1 tablespoon Vegetable Oil
1/2 a small Cauliflower (broken into small florets)
1 large Sweet Potato (peeled and cubed)
1 medium Onion (sliced)
1/2 litre Vegetable Stock
2 tablespoons Curry Paste
1 Red Chilli (de-seeded and finely chopped)
large pinch Saffron Stands
250g Basmati Rice
100g Green Beans (top and tailed, then halved)
juice of 1 Lemon
handful of fresh Coriander (chopped)
25g roasted and salted Cashew Nuts

Turn your oven on to 200c. Pour the Oil into a medium sized casserole or baking dish. Put the dish in the oven for 5 mins, to heat the oil. Add all the veggies (apart from the Beans) and give them a good stir to coat them in the oil. Add salt and pepper to taste, then stick the dish into the oven for a good 15 minutes.

Meanwhile....mix together the Curry Paste, the Saffron, the Chilli and the Stock.

Remove the dish from the oven and add the Rice and Beans to the dish. Give it a good stir to mix everything together well, then pour the stock mixture over everything. Cover the dish tightly with tin foil and return the dish to the oven. Turn the oven down to 190c.

Bake for 25-30 minutes, until all the stock has been absorbed. Remove the dish, remove the tin foil and then stir in the Lemon juice and the Coriander. Scatter with the Cashew Nuts.

Feeds 2 and is easily doubled - you just need a bigger dish!