A lovely alternative to using meat in a curry. This Indian recipe still has a lot of body and incredibly filling. A vegetable Biryani is packed with aromas and flavours, you won’t care it’s vegetarian dish. Serve as a main dish with naans and Chana Dal.
Vegetable Biryani
An amazingly tasty vegetarian curry. Who needs meat?
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Servings: 4 people
Calories: 332kcal
Ingredients
- 2 tbsp vegetable oil
- 1.5 pints Vegetable Stock
- 1 large onion sliced
- 2 cloves garlic crushed
- 100 g red lentils
- 350 g butternut squash deseeded and diced
- 2.5 cm ginger
- 2 tbsp curry paste medium
- 75 g raisins washed
- 175 g basmati rice
- 6 large eggs free range
- 1 bunch coriander cilantro/chopped
- salt to taste
- ground black pepper to taste
Instructions
- Heat the vegetable oil in a large pan.2 tbsp vegetable oil
- When hot, add the onions and sauté until nice and golden.1 large onion
- Stir in the ginger, garlic and butternut squash and sauté for 2 – 3 minutess.2 cloves garlic, 350 g butternut squash, 2.5 cm ginger
- Add the curry paste, rice, lentils, raisins and stock and bring to the boil.100 g red lentils, 2 tbsp curry paste, 75 g raisins, 175 g basmati rice, 1.5 pints Vegetable Stock
- Cover and simmer until the squash and rice is soft and tender.salt, ground black pepper
- Fill a seperate pan with water, place the eggs in carefull and bring to a rolling simmer for 7 – 10 minutes depending on how hard you like your eggs,6 large eggs
- Drain the eggs and rinse in cold water. Remove the shell and cut the eggs into quarters.
- Give the rice a stir – the liquid should have been absorbed by the rice.
- Check the seasoning, stir in the coriander and place the eggs on top.1 bunch coriander
- Cover again for a few minutes solely to warm the eggs before serving.
Nutrition
Calories: 332kcal | Carbohydrates: 57g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 235mg | Potassium: 653mg | Fiber: 7g | Sugar: 16g