Vegetable biryani
This fragrant vegetable and rice dish, full of fresh Indian-inspired flavours, is quick to make and cooks in a single pot. It's also vegan-friendly
Speedy red pepper chana masala
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 3 garlic clovesthinly sliced
- 3 tbsp tikka masala curry paste
- 2 tsp nigella seeds
- 400g can chopped tomatoes
- 400g can chickpeas
- 460g jar roasted red peppersdrained and chopped
Nutrition: per serving
- kcal215
- fat4glow
- saturates1g
- carbs39g
- sugars12g
- fibre5g
- protein4g
- salt0.5g
Method
step 1
Heat the rapeseed oil in a large pan. Add the garlic, fry for 30 secs, then add the tikka masala curry paste and nigella seeds.
step 2
Stir for another 30 secs, then add the chopped tomatoes, chickpeas and roasted red peppers. Simmer for 10 mins, adding a splash of water if it looks too thick.
