Roast Cauliflower & Turnip Biryani
with Currants, Almonds & Yoghurt- Almond
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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!*
Ingredients
1
cauliflower
1
turnip
½
brown onion
1
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
1
olive oil
1.5 cup
water
Utensils
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!
