Vegetable Biryani

I love my Canadian Living recipes. I own a few of their cookbooks, and am contemplating buying another!

When I first saw this meal, I knew I wanted to make it, but it seemed a bit labor-intensive.

It isn’t.

I chop the cauliflower and get all the other ingredients ready and measured ahead of time.

The taste of the dish is wonderful, and I couldn’t put it any better than the author does when describing this dish.

This curry-scented vegetable, lentil, dried fruit and nut pilaf is a symphony of textures and flavours. It’s great on its own, but you could also serve each plate with a spoonful of plain yogurt or Raita. Serve with Naan bread if desired.

I also loved this meal because it freezes and thaws very well.

Source: The Vegetarian Collection by Allison Kent

Prep: 15 minutes
Cook: 40 minutes
Serves: 4 (I feel like we got 6 -8 servings)

INGREDIENTS
3/4 cup dried green lentils
2 tbsp extra-virgin olive oil
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tbsp curry paste (I used a mild curry powder)
1/4 tsp each salt and pepper
2 cups small cauliflower florets
1 cup basmati rice
1/4 cup raisins
2-1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)

DIRECTIONS
In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.

Meanwhile, in Dutch oven, heat oil over medium-high heat; saute nion until deep golden, 6 minutes. Add carrots, garlic, curry paste, salt and pepper; saute until fragrant,
3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes. Stir in peas and warm through, 4 minutes. Sprinkle with almonds (if using).