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Chunky veggie-power biriyani (ve)
A veg-packed biriyani with blended beans for extra goodness. Portion sizes relate to a child of primary school age, please amend to suit your needs.
Ingredients
For the roasted veg
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375 gleek sliced 1.5cm thick
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340 gcarrot thinly sliced
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500 gbrocolli small florets
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20 gmild curry powder
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45 goil
For the white bean sauce
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500 gbutter beans drained and rinsed
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515 mlveg stock
For the biriyani
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60 goil
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700 gonion chopped
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250 mlwater
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25 gmild curry powder
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2 gcoarse ground black pepper
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20 ggarlic granules
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800 gbrown long grain rice cooked
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500 mlveg stock
Instructions
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Mix the roasted veg ingredients and coat evenly in the oil and curry powder.
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Spread in a single even layer in a roasting tray and roast at 220°C for 25 minutes. Set aside once cooked.
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To make the white bean sauce blend the butter beans and stock in a high-powered food processor until smooth.
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While the vegetables are roasting, heat the oil and cook the onion until softened.
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Add the water and the spices. Cook, stirring for 2 minutes.
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Add the white bean sauce, cooked rice, roasted vegetables and veg stock.
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Stir to combine and continue to cook until hot.
Notes
Key facts per serving:
Fibre: 14g
Protein: 11g
Saturated fat: 1.1g
Other nutrition facts: contains omega 3, calcium. iron & zinc
Allergens: gluten & soya
CO2 emissions: 0.64kg, very low carbon (A rated)
