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Vegetable Biryani
An amazingly tasty vegetarian curry. Who needs meat?
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Course:
Main Dish
Cuisine:
Asian, Indian
Keyword:
Curry, Eggs, Fruit, Spice, Vegetables, Vegetarian
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
332
kcal
Cook Mode
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Ingredients
Metric
Imperial
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:
332
kcal
|
Carbohydrates:
57
g
|
Protein:
11
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Sodium:
235
mg
|
Potassium:
653
mg
|
Fiber:
7
g
|
Sugar:
16
g