Monday, 19 March 2018

Vegan & Vegetarian Swede Biryani

Discovering we had a whole swede still untouched, and were expecting another in our vegbox this week, I searched 'swede' in Riverford's recipes to see if I could find a tantalising recipe for our vegan Monday.

I started off making Riverford's Indian Spiced Swede but then decided to make it into a one pot Biryani to try to hide the vegetables a little better.

Apparently it's "okay" which means they like it but would prefer meat in it. I think it's delightfully (and naturally) sweet.

Serves a greedy 4

2 tbsp sunflower oil
1 tbsp cumin seeds
1 tsp black mustard seeds
1/2 tsp turmeric
1/8 tsp hot chilli flakes
1 tsp garam masala
1 onion, finely sliced
3-4cm piece ginger, grated or finely chopped
2 garlic cloves, crushed or finely chopped
2 chillies, deseeded & finely chopped
1/2 a medium swede, grated (cauliflower could be used instead
100g puy lentils (optional - added for texture)
400ml tinned coconut milk
1 can recently boiled water
100g kale, shredded (peas or beans could be used instead)
1 mug of basmati rice
Salt & pepper

Fry the cumin and mustard seeds over a medium heat in a casserole dish (with a lid) until they start to pop.  Add the onion and fry until it starts to brown.  Stir in the rest of the ingredients apart from the rice, cover, and bring to the boil.  Turn down to a simmer and leave for 20 minutes.

After 20 minutes stir in the rice, cover again and bring back to a boil.  Turn down to the lowest heat and leave to cook untouched for 10 minutes.  Then turn the heat off and without taking the lid off, leave for another 10 minutes for the rice to finish steaming.

Fluff the biryani up with a fork or spoon and season to taste.

Twitter: Leesa@sunhillcurry
Instagram: sunhillmakesbakes

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