Baked vegetable biryani
Source: Slimming World Magazine
Ingredients
- 1 small cauliflower, broken into small florets
- 2 sweet potatoes, peeled and cut into bitesized chunks
- 1 large onion, sliced
- Low-calorie cooking spray
- 800 ml hot vegetable stock
- 2 tbsp curry powder
- 2 whole dried red Kashmiri chillies
- ½ tsp saffron strands
- 2 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 2 cloves
- 400 g dried basmati rice
- 200 g green beans, halved
- juice of 1 lemon
- 2 tbsp each of chopped fresh coriander and mint leaves
- 150 g fat-free natural yogurt
- ½ cucumber, deseeded and coarsely grated
- pinch of paprika
Sweet potato curry
Tikka salmon traybake
Mediterranean fish roast
Moroccan lamb tagine