Really healthy rice and risotto dishes: Garden vegetable biryani

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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.

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Serves:          4

Prep time:     5 minutes

Cook time:     30 minutes 

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ingredients

  • 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

Method

  1. Heat the sunflower oil in a large saucepan over a medium-heat and cook the onion for 1 minute until it begins to soften.

  2. 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.

  3. 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.

  4. When the rice is cooked. Stir in the peas and cashews, season with sea salt and cook for a further minute.

  5. Remove from the heat and squeeze over the lemon juice and scatter over the coriander before serving.

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