Baked Vege Biryani

Something different to tease your palate!  A delicious selection of veggie’s spiced up and baked in the oven with crispy finish to the rice – finished with a dollop of natural yoghurt!

I make a vegetarian meal at least once a week – and making it tasty is my main focus. This is a great dish that meets that brief.

Ingredients:

  • 2 big tbsp rogan josh curry paste (or whatever you have open in the fridge!)
  • 1 bunch fresh coriander
  • 1 cm fresh ginger, peeled, & grated
  • 3 fresh green chillies, finely chopped
  • 1/2 butternut, peeled, chopped into 2.5 cm chunks
  • 1/4 tsp ground turmeric
  • 1/2 cinnamon stick

    Baked vege biryani
    Delicious vege’s with a curry paste of your choice – tasty, spicy & healthy
  • 4 cloves garlic, peeled & grated
  • 1 small cauliflower, cut into florets
  • 1 aubergine, chopped into chunks
  • 200 g basmati rice
  • 1 x 400g tin chickpeas
  • 200g tin of light coconut milk
  • olive oil
  • sea salt
  • ground black pepper
  1. Preheat the oven to 200°c
  2. Add the curry paste and 2 tbsp of oil to a mixing bowl. Pick the coriander leaves & finely chop the stalks, adding these to the bowl. Ginger, garlic and the cinnamon stick with a pinch salt & pepper added next and then mixed well.
  3. Add the butternut and cauliflower next.
  4. Aubergine is next into the bowl. Toss everything together well and then spread out onto a baking tray and cover with foil. (I use baking paper on the tray first)
  5. Bake in the hot oven for 25 mins. Take the foil off and bake for a further 15-20 minutes.
  6. While the vegetables are cooking, cook the rice with the turmeric. Once cooked, drain the rice, and then return to the pot.
  7. Take the baked vegetables and transfer them into a baking dish – add the drained chickpeas and coconut milk and stir everything together.
  8. Sprinkle the cooked rice evenly over the top and press down lightly. Pop the dish back into the oven for 15 minutes, or until the rice is crisp and the sauce is bubbling 🙂
  9. Roughly chop the coriander leaves and sprinkle over the top of the dish – serve with the chopped green chillies, some natural yoghurt and a cold beer!

Happy vegetarian dinner time xx

 

 

Advertisements

Published by

lessonstodate

Hi, my name is Sharon, and I live in Albany on the North Shore of Auckland, New Zealand. I started my cooking blog as a hobby during my 'gap year' - 'lessonstodate' to share my family recipes and some personal accounts that come with being a mum, and grandmother - and corporate worker. My love of taking photos had taken a back-seat but recently after spending time on my own while my husband travelled, I found myself picking up my camera again. It really is good company! Looking out at the world and watching it unfold; you don't have to participate in it, just watch and wonder. Sharon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.