This makes enough for four people, but me and the boy smashed it down in one go. There’s something so nice about a simple dish like this, and I haven’t add biryani since going vegan. And I want to make more of it already.
This really was delicious, and it a nice way to make the usual rice dish the main meal. Because rice deserves the centre stage sometimes!
- 1 cup dry basmati rice
- 2 TB korma curry paste
- 1 large brown onion, diced
- ½ head cauliflower, chopped
- ½ cup salty peanuts
- ½ cup coconut milk
- Handful of tomatoes, chopped
- Start off by boiling the basmati rice for 5 minutes – about half way done only. Drain and set aside.
- Meanwhile, stir up a simple curry in a large pan. Fry the onion, korma paste and cauliflower. Once the cauli begins to soften, stir through the milk and then remove from the heat.
- Turn the oven on to 180*C and line a large tray with tinfoil. Pour in the curry mix and spread out over the tray. Chuck on the tomatoes and the peanuts, before pouring on the rice. Stir the rice through a little.
- Cover the dish with another pieces of foil, and try to make it a sealed parcel. Bake for 40-45 minutes.
- When it’s ready, stir it all through and the rice should have absorbed up all of the curry flavours. Serve with a handful of coriander.