Roast Cauliflower & Zucchini Biryani
with Currants, Almonds & Yoghurt
- Almond
- Celery
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Bengal Curry Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Roasted Almonds
(Contains: Almond May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Vegetable Stock Powder
(Contains: Celery)
1 packet
Currants
(May be present: Gluten, Soy, Wheat, Milk.)
1 packet
Baby Spinach Leaves
1 packet
Coriander
2
Garlic
1 sachet
Crispy Shallots
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Zucchini
1
Brown Onion
1 sachet
Mild North Indian Spice Blend
(Contains: Milk)
1 packet
Ginger Paste
1
Cauliflower
1
Carrot
Cooking Steps
• Preheat oven to 240°C/200°C fan-forced. • Chop cauliflower into small florets. Thickly slice zucchini into half-moons. • Thinly slice brown onion (see ingredients). Thinly slice carrot into rounds. Finely chop garlic.
• Place cauliflower and zucchini 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 zucchini biryani between bowls. • Top with a dollop of Greek-style yoghurt. • Sprinkle with crispy shallots. • Tear over coriander leaves to serve. Enjoy!
