½ small, thinly sliced
1 baby, thinly sliced
4 whole, button, quartered
100 g, cut into florets
Indian curry paste
2 tsp, mild
¼ cup(s), (50g)
¾ cup(s), (180ml)
6 individual, trimmed, cut into 3cm lengths
99% fat-free plain natural yoghurt
2 tsp, toasted
1 tbs, leaves
1 x 3 second spray(s)
- Lightly spray a medium saucepan with oil and heat over medium heat. Cook the onion, eggplant, mushroom and cauliflower, stirring, for 3–4 minutes or until slightly softened. Add the curry paste and cook, stirring, for a further minute or until fragrant.
- Add the rice and stock and season with freshly ground black pepper. Bring to the boil. Reduce the heat and simmer, covered, for 10–12 minutes or until the rice is cooked. Add the beans and currants and cook, covered, for 5 minutes or until the beans are tender and the liquid has been absorbed.
- Meanwhile, cook the pappadums in the microwave on high for 40 seconds following the packet directions.
- Top the biryani with the yoghurt, almonds and coriander. Serve with the pappadums on the side.