Vegan

Roasted Vegetable Biryani

Name: Roasted Vegetable Biryani
Total time: 60 min
Yield: 3
Ingredients: 1 red onion, peeled and diced; 120g butternut squash, peeled and cubed; 150g tempeh, cut into 2cm pieces; 150g tinned chickpeas, drained; 70g madras curry paste; 150g basmati or jasmine rice; 450ml boiling water; 1 small bunch coriander, chopped; 25g flaked almonds, toasted

1 hr

Ingredients

3 servings

1 red onion, peeled and diced
120g butternut squash, peeled and cubed
150g tempeh, cut into 2cm pieces
150g tinned chickpeas, drained
70g madras curry paste
150g basmati or jasmine rice
450ml boiling water
1 small bunch coriander, chopped
25g flaked almonds, toasted

Packed with roasted veg, chickpeas and tempeh, this colourful biryani is full of flavour and so easy to make. Everything comes together in one tray, with fluffy spiced rice and a sprinkle of crunchy almonds to finish.

Method

Preheat the oven to 200ºC. Combine the onion, squash, tempeh and chickpeas in a roasting tin, add the curry paste and toss to coat. Roast for 20 minutes until softened then remove from the oven and stir in the rice. Pour the boiling water over the top, cover tightly with foil, then return to the oven for 20 minutes.

Remove the tray from the oven and leave to stand for 10 minutes. Top with the coriander and flaked almonds then serve.

Tips

Any leftover biryani should be chilled quickly and reheated thoroughly.

To reheat, place in a covered container and microwave on full power for 2-3 minutes. Alternatively, cover with foil and bake in a preheated oven at 180ºC for 10-12 minutes. Ensure the food is piping hot throughout before serving.