Healthy banana bread
Have your cake and eat it with this delightful low-fat, healthy banana loaf - perfect for breakfast and beyond
Vegetable biryani with green raita
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 (easily doubled)
Skip to ingredients
- 100g wholemeal basmati rice
- 2 tsp rapeseed oil
- 1 large onionhalved and sliced (200g)
- 2 carrotscut into small dice (160g)
- 200g cauliflowercut into bite-sized pieces
- 2 tbsp medium curry powder
- 1 cinnamon sticksnapped in half
- 1 tsp cumin seeds
- 1 tbsp finely grated ginger
- 3 large garlic clovesfinely grated
- 150g pot bio yogurt
- 2 tsp vegetable bouillon powder
- 25g roasted cashews(not salted)
- 160g frozen peas
- handful of mintfinely chopped
- 2 handfuls of fresh corianderfinely chopped
Nutrition: Per serving
- kcal559
- fat16g
- saturates4g
- carbs73g
- sugars24g
- fibre17g
- protein21g
- salt1.2g
Method
step 1
Tip the rice into a pan of boiling water and cook for 12 mins until only half cooked. Drain, but reserve the water. Meanwhile, heat the oil in a large non-stick pan that has a lid, and fry the onion over a medium heat until golden. If it starts to catch, cover with the lid.
step 2
Tip in the carrots and cauliflower, and continue cooking, covered, for 5 mins. Stir in the curry powder, cinnamon and cumin seeds, the ginger and garlic. Stir well. Tip in the rice, add 2 tbsp of the yogurt and pour in 300ml of the reserved rice water mixed with the bouillon powder. Stir in the cashews and peas. Cover and cook for 10 mins over a gentle heat until the rice is tender and all the liquid has been absorbed. Add half the mint and half the coriander, then leave to rest for 5 mins.
step 3
Meanwhile, make a raita by stirring the remaining mint and coriander into the remaining yogurt, then add 1 tbsp cold water to loosen – you can whizz together with a hand blender if you want a green raita. Spoon into small bowls to serve alongside the biryani.
