2 tbsp vegetable oil
2 tbsp medium curry powder
1/2 a stock cube or 1 tsp bouillon powder
1 onion
1 large carrot
1 large potato
100g frozen peas
1/2 cauliflower, broken into small pieces
1 large can (400g) chickpeas drained then rinsed
200g white rice
400ml (2/3 pint) water
chopping board and knife
weighing scales
vegetable peeler (or use knife)
large frying pan or saucepan and wooden spoon
measuring jug
tablespoon (tbsp)
tin opener
Vegetable biryani
Peel and chop onion finely. Heat the oil in the frying pan and add the stock cube or bouillon powder, curry powder and onion and cook for a few minutes until the onion softens.
Peel and dice the carrot and potato. Add them to the pan with peas, cauliflower and chickpeas and stir for 1 minute.
Pour over the water and simmer gently with the lid on the pan for about 20 minutes until the rice and vegetables are all cooked.
- Adjust the strength and quantity of curry powder depending on taste
- If you are giving this meal to a baby, cook their portion separately without the stock cube/bouillon powder. Chop the vegetables into smaller pieces, and allow to cool before serving
- Serve as a side dish to chicken, fish or meat by reducing the quantities accordingly
