||under an hour
A one pot meal, very filling with the taste of India.
One or two natural yoghurt based dips will go well with this vegetarian biryani dish
250g long grain rice
1 tbsp vegetable oil
300g quorn pieces
2 large carrots, sliced
1 large potato, peeled and cubed
1 onion, chopped
2.5 cm piece of fresh root ginger, peeled and grated
2 garlic cloves, peeled, crushed and chopped
0.5 cauliflower, cut into florets
100g green beans, cut in half
2 tbsp medium curry paste
1 tsp turmeric
0.5 tsp cinnamon
150g natural yoghurt (plus extra for dips)
2 tbsp chopped fresh coriander
Cook the rice in salted water and drain well.
Meanwhile, heat the oil in a large heavy pan. Add the quorn pieces and lightly fry for 3-4 minutes, turning so they brown and seal on all sides.
Add the carrots and potato and fry getly on a low heat for 7-8 minutes, stirring occasionally, until the carrots are beginning to soften.
Add the onion, ginger, garlic, cauliflower and beans. Stir in the curry paste, turmeric and cinnamon, and fry for another 2-3 minutes.
Stir in the natural yoghurt and sultanas, and then pile the rice on top.
Cover the pan with a layer of greaseproof paper or foil, place on the lid. Cook on a LOW heat for about 10 minutes, remove from the heat, allow to stand for 5 minutes and serve.
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