Tonight I made vegetable biryani. I made a vegetable curry, with sweet potato, carrots, beetroot, green pepper, an apple, chilli’s, onion, garlic, ginger and red lentils. A little passatta and I added the following spices, turmeric, lots of black pepper, salt, paprika, cardamom pods, Garam masala, coriander and cumin.
For the rice I added some grated creamed coconut just before it was cooked and added a few peas. I Combined it all together in a big dish. Garnished with pepper slices, onion and tomato and put the whole thing in the oven.
I made the curry earlier so it’s a good meal to get ready in advance and then do the rice nearer the time. You could also add a little coconut milk towards the end of cooking for a creamier curry.
We love curry and have a few different ones we make and have it a couple of times a week. Sometimes with home made onion bhajis.
Curry is great for using up odds and ends of vegetables that you’re not sure what to do with.