Roast Cauliflower & Turnip Biryani

Name: Roast Cauliflower & Turnip Biryani with Currants, Almonds & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 cauliflower; 1 turnip; ½ brown onion; 1 carrot; 2 clove garlic; 1 packet ginger paste; 1 packet basmati rice; 1 packet currants; 1.5 cup water; 1 sachet vegetable stock powder; 1 packet roasted almonds; 1 bag baby spinach leaves; 1 packet crispy shallots; 1 bag coriander; 1 sachet mild North Indian spice blend; 1 packet Bengal curry paste; 1 packet Greek-style yoghurt

with Currants, Almonds & Yoghurt

Up to 180$ + Free Treats / Extras for Life

Biryani – the fragrant rice dish hailing from the Indian subcontinent – gets a twist with this vibrant vegetarian version. Complete the dish with roasted almonds and crispy shallots for crunch, yoghurt for creaminess and tang, and coriander for some zing - all of which complement the mildly spiced roast veg.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cauliflower

turnip

brown onion

carrot

2 clove

garlic

1 packet

ginger paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

currants

(May be present: Wheat, Gluten, Soy, Milk.)

1 sachet

vegetable stock powder

1 packet

roasted almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 bag

baby spinach leaves

1 packet

crispy shallots

1 bag

coriander

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

Bengal curry paste

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1.5 cup

water

Nutritional Values

Energy (kJ)2790 kJ

Fat24.4 g

of which saturates4.6 g

Carbohydrate100.5 g

of which sugars29.9 g

Protein17.4 g

Sodium2119 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/200°C fan-forced. • Chop cauliflower into small florets. • Peel turnip, then cut into bite-sized chunks. • Thinly slice brown onion (see ingredients). • Thinly slice carrot into rounds. • Finely chop garlic.

• Place cauliflower and turnip on a lined oven tray. • Drizzle generously with olive oil, sprinkle with mild North Indian spice blend and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two oven trays.

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook onion and carrot, stirring, until onion is softened, 5 minutes. • Add Bengal curry paste, ginger paste and garlic and cook, stirring, until fragrant, 1 minute.

• Add basmati rice and currants, stirring to coat. Add the water and vegetable stock powder, then bring to the boil. • Cover, reduce heat to medium-low and simmer until rice is tender and water is absorbed, 16-18 minutes.

TIP: Add a little extra water if the liquid is absorbed before the rice is tender!

• While the biryani is cooking, roughly chop roasted almonds. • When the biryani is ready, add baby spinach leaves and stir through until just wilted. Stir through almonds and roast veggies. • Season to taste with salt and pepper.

TIP: Seasoning is key in this dish! Taste and season with more salt and pepper if needed.

• Divide roast cauliflower and turnip biryani between bowls. • Top with a dollop of Greek-style yoghurt. • Sprinkle with crispy shallots. • Tear over coriander leaves to serve. Enjoy!