Really healthy rice and risotto dishes: Garden vegetable biryani
This lightly spiced Indian style garden vegetable risotto is a delicious vegan meal in itself, or great alongside other curry dishes.
A variety of vegetable make this a wholesome vegan dish and a perfect mid-week meal.
Prep time: 5 minutes
Cook time: 30 minutes
1 tbsp sunflower oil
1 onion, finely chopped
half a cauliflower, broken into florets
12 green beans, trimmed
1 yellow pepper, finely sliced
2 tbsp medium curry paste
1 tsp turmeric
1 tsp ground cumin
½ tsp dried chilli flakes
400g brown basmati rice
1 litre hot vegetable stock
2 tbsp frozen peas
2 tbsp roasted cashews
juice of 1 unwaxed lemon
Handful of coriander, roughly torn
Generous pinch of sea salt
Heat the sunflower oil in a large saucepan over a medium-heat and cook the onion for 1 minute until it begins to soften.
Add the cauliflower, green beans and yellow pepper, and saute for a further 2-3 minutes. Spoon in the curry paste, turmeric, cumin and chilli flakes, and stir to coat the vegetables.
Pour in the basmati rice and vegetable stock. Simmer over a medium heat for 25 minutes, stirring frequently. If it looks like it needs more liquid pour in a little more boiling water.
When the rice is cooked. Stir in the peas and cashews, season with sea salt and cook for a further minute.
Remove from the heat and squeeze over the lemon juice and scatter over the coriander before serving.