Cauliflower and kale biryani

Cauliflower and kale biryani

Serves 4 | Prep 10 mins | Cook 30 mins
225g basmati rice
3 tbsp olive oil
2 red onions, chopped
375g cauliflower florets
2 cloves garlic, chopped
3tbsp biryani or korma curry paste
good pinch of saffron threads
600–700ml vegetable stock
150g kale, shredded
75g toasted flaked almonds
For the raita:
150ml soya coconut yogurt
¼ cucumber, chopped
2 tsp mint sauce

1 Rinse the rice thoroughly and leave to drain. Heat the oil in large pan and sauté the onion and cauliflower florets for 8 minutes, stirring occasionally.

2 Stir in the rice, garlic, biryani or korma paste, and saffron threads and cook for
1 minute.

3 Add the stock and kale. Bring to the boil, cover and simmer for 20 minutes over a
gentle heat, until the rice is tender. Uncover and stir through the toasted almonds.

4 Mix together the raita ingredients in a separate bowl and serve with the biryani

Per serving 541 cals, fat 25.5g, sat fat 2.4g, carbs 67g, sugars 15.5g, protein 16g, salt 1.9g, fibre 9.5g