Vegetable Biryani

An amazingly tasty vegetarian curry. Who needs meat?

Prep Time 15

Cook Time 25

Total Time 40

Servings people

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.