Curried vegetable biryani
2 large, thinly sliced
1 large, cut into 3cm pieces
Sharwood's, Curry Paste, Tikka Masala
2 cup(s), or chicken (500ml)
200 g, cut into florets
pumpkin, butternut, raw
250 g, (300g) peeled, cut into 2cm pieces
150 g, halved
sugar snap peas
2 x 3 second spray(s)
- Preheat oven to 170°C or 150°C fan-forced. Lightly spray a large flameproof casserole dish with oil and heat over medium-high heat. Cook onion for 10 minutes or until slightly caramelised. Add eggplant and cook, stirring, for 10 minutes or until softened, adding a little water if necessary. Add basmati rice and curry paste and cook, stirring, for 2 minutes or until fragrant. Add stock and cauliflower and bring to the boil. Cover dish with foil and lid, then transfer to oven. Bake for 40 minutes or until rice is tender. Season with salt and freshly ground black pepper.
- Meanwhile, line a baking tray with baking paper. Place butternut pumpkin on prepared tray and lightly spray with oil. Bake for last 30 minutes of rice cooking time.
- Boil, steam or microwave green beans and sugar snap peas until tender, then drain. Stir pumpkin into biryani, then divide among serving bowls. Serve with beans and sugar snap peas topped with low-fat natural yoghurt and fresh coriander leaves.