Vegan pepper, squash and spinach biryani
- 300g basmati rice
- 250g Frozen for Freshness Sliced Mixed Peppers
- 2 red onions, sliced
- 300g Frozen for Freshness Butternut Squash Chunks
- 150g frozen peas
- 2 cloves garlic, crushed
- 1tbsp garam masala
- 2 star anise
- 1 cinnamon stick
- 1 bay leaf
- 25g raisins
- 180g baby leaf spinach
- 1 cooked beetroot, grated
- Juice 1 lemon
- 125g Alpro Plain Soya Yogurt Alternative
- 30g unsalted cashews, toasted
- 25g pomegranate seeds
Put the rice into a bowl and cover with boiling water. Leave to soak for 15 mins.
Meanwhile, put all the veg, garlic, spices, herbs and raisins into the slow cooker. Turn it onto a high setting.
Drain the rice and add to the slow cooker on top of the veg. Pour over 600ml boiling water, stir gently to combine, then cover with the lid. Cook for 2 hrs.
Stir the pan, scraping any bits off the bottom. Add the spinach on top of the rice, cook for 10 mins or until the spinach wilts, then stir through the biryani.
To make the raita, mix the beetroot, lemon juice and soya yogurt alternative.
Divide the biryani between 6 bowls. Sprinkle with the cashews and pomegranate seeds. Serve with the raita.