Butternut Biryani

Tamin Jones
An easy vegan curry recipe, filling and satisfying
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Makes: 4
Prep Time: 0 hours 30 mins
Cook Time: 0 hours 30 mins
Total Time: 1 hour 0 mins
50 g cashews, soaked in plenty of cold water for 4 hours
50 g raisins, soaked in hot water for at least 30 minutes
A pinch of saffron, soaked in 2 tablespoons hot almond milk for at least 30 minutes
1 head of cauliflower
1 tbsp. coconut oil
1 tsp. cumin seeds
4 cardamom pods, bruised
1 star anise
1 bay leaf
a pinch of ground mace
2 cloves of garlic, crushed
1/2 tsp. ground turmeric
A large pinch of dried chilli flakes
1 tsp. garam masala
2 parsnips, peeled and cut into small chunks
200 g butternut squash, peeled and cut into small chunks
100 g French beans, trimmed and cut into 2–3cm lengths
10 radishes, halved
100 g mushrooms, cut into quarters
200 g cooked chickpeas
100 g cooked spinach, chopped
salt and freshly ground black pepper
1 tbsp. each chopped fresh coriander and mint, to serve

Blitz the cauliflower florets into tiny pieces in a food processor, or use a grater, and set aside. 

Heat the oil over a gentle heat in a large pan and add the cumin seeds, cardamom pods, cloves, star anise, bay leaf, cinnamon and mace. Cook for a few minutes. Add the garlic and ginger, along with the turmeric, chilli flakes and garam masala and cook for another minute.

Tip in the parsnips and squash. Stir well and cover. Allow to cook for 10 minutes, then add the beans, radishes and mushrooms. Cover and cook for another 5 minutes.

Add the chickpeas and spinach, along with the blitzed cauliflower rice and the drained cashew nuts. Turn up the heat and cook for 5 minutes, stirring well to prevent sticking.

Drain the raisins and squeeze out any excess moisture. Add to the cauliflower rice mixture along with the saffron milk. Season well and fold through. Cover and leave for 10 minutes. Serve with lots of chopped coriander and mint.

Yields: 4
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