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Vegetable biryani 

Veg

Layered spicy vegetables, basmati rice and cashew nuts are just the ticket in this traditional vegetarian Indian dish.

Ingredients

• 1 small carrot, peeled, cut into small cubes
• 1 medium potato, peeled, cut into small cube
• ¼ green pepper, diced
• ¼ red pepper, diced
• 25g/1oz French beans, finely chopped
• 50g/2oz frozen peas
• 1 tsp tomato purée
• ½ tsp finely chopped green chillies
• 1 tsp garam masala
• ¼ tsp ground turmeric
• 225g/8oz cooked basmati rice
• 1 small onion, finely chopped
• 4 roasted cashew nuts, chopped
• ½ tsp cumin seeds, toasted
• ½ tsp red chilli powder
• yoghurt, to serve

Preparation method

1. Preheat the oven to 170C/235F/Gas 3.
2. Cook the carrot, potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes, or until tender. Drain and return to the pan.
3. Add the tomato purée, green chillies, garam masala and turmeric to the vegetables and mix until well combined.
4. Place half of the rice at the bottom of an ovenproof dish, spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly.
5. Sprinkle the top layer of rice with the chopped onions, cashew nuts, cumin seeds and red chilli powder. Cover with aluminium foil and bake for 15 minutes.
6. Serve with yoghurt.
   
   
   
   
   

   Chickpea curry

    

   Veg

   

   Healthy, cheap and filling: this tasty chickpea curry is perfect for a weekday dinner.

   Ingredients

   • 1 tbsp oil
   • 1 onion, chopped
   • 1 garlic clove, crushed
   • ¼ tsp salt
   • ½ tsp cumin powder
   • ¼ tsp coriander powder
   • ¼ tsp turmeric powder
   • ¼ tsp red chilli powder
   • 1 fresh tomato, chopped
   • 1 x 400g/14oz can chickpeas, drained and rinsed
   • 5cm/2in piece root ginger, grated
   • pinch of garam masala
   • Pitta breads or plain basmati rice, to serve

   Preparation method

   1. Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
   2. Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
   3. Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute.
   4. Serve with pitta breads or plain basmati rice.