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Slow cooker vegetable biryani

Serves:

2

Cook Time:

6 hours 15 minutes total (15 mins hands on)

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Notes

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Ingredients

  • 1 red chilli, sliced

  • 4 garlic cloves, sliced (or 4 tsp. garlic paste)

  • 5cm ginger, sliced (or 4 tsp. ginger paste)

  • 200g sweet potato, peeled and diced into 2cm pieces

  • 1 pepper (any colour), sliced

  • 1 aubergine or courgette, sliced

  • 400ml light coconut milk

  • 3 tbsp. your favourite curry paste (Indian or Thai would work well here)

  • 100g basmati rice

  • 215g tin chickpeas

  • 150g frozen peas

  • 1 lime, juiced

  • handful of coriander, roughly chopped

Method

  1. Place your chilli, garlic, ginger, sweet potato, pepper, aubergine/courgette, coconut and curry paste and a pinch of salt in the slow cooker, and mix everything thoroughly.

  2. Cook on low heat for 6 hours.

  3. With 45 minutes left to go (after 5 hours, 15 minutes), add the basmati rice to the slow cooker and stir through.

  4. Ten minutes before you're due to serve, stir through the chickpeas and peas.

  5. To serve, stir through the lime juice, check for seasoning and top with coriander.

Nutrition

kcal

567

fat

11.6

sat fat

9.6

carbs

108.2

sugars

14.5

fibre

18.9

protein

15.8

salt

0.2

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