From September 2018, Karimix has been proud to have over 70 products accredited as either Vegan or Vegetarian by The Vegetarian Society and to promote the discovery of fresh and exciting plant-based food we have created a Cauliflower, Sweet Potato Biryani with Roasted Cashews.

Cauliflower, Sweet Potato Biryani with Roasted Cashews
Serves 4-6

2 x White Onions, diced
1 x Medium Sized Cauliflower, cut into florets
2 x Sweet Potatoes, peeled and diced in 1/2-inch rough cubes
120g Karimix Biryani Curry Paste
400g Basmati Rice
900ml Hot Vegetable Stock
150g Cashew Nuts
1/2 Bunch of Fresh Coriander
3-4tbsps Rapeseed Oil
Salt

Ingredients for the Cucumber Raita
Serves 4-6

275g Vegan Yoghurt
1/2 Cucumber, seeds removed and diced finely
1 x Red Onion, finely diced
1tsp Sugar
1tsp Salt
1tsp Cumin Seeds
A small handful of fresh coriander, chopped

Ingredients for the Kachumber Salad
Serves 4-6

1/2 Cucumber, seeds removed and sliced
1 x Red Onion
4 x Fresh Tomatoes, seeds removed and sliced
Small bunch of fresh coriander
Juice of 1 Lime
Salt

Set the oven to 220 degrees C and have a kettle boiled to make up the veg stock.

Start out by thoroughly washing the rice under running water and then place it in a large bowl, cover it with cold water and leave it to soak for 20-30 minutes.

Next, gently fry the onions in rapeseed oil for about 10 minutes, until the onions start to turn slightly golden in colour.

Meanwhile, prep the vegetables, coat with more oil, a pinch of salt and roast in the hot oven for 15 minutes.

Once the onions have started to turn golden, add in the Biryani paste and keep cooking for a further 5 minutes. Add in the roasted vegetables, drain the rice, and add to the pot.

Lower the oven temperature to 180 degrees C and re-boil the kettle. Make up the veg stock with the boiling water and add this to the pot whilst still piping hot. Stick the lid on and bake the biryani for 20-30 minutes. This will vary a little with different ovens and the thickness of your pot, so check it after about 20 minutes. You are aiming for all the stock to get absorbed and the rice to be light and fluffy.

Whilst you are waiting to the biryani to cook, you have time to prepare the garnishes. Toast the cashew nuts in a dry pan for 3 or 4 minutes.

To make the raita, mix all the ingredients together and transform to a bowl.

To make the kachumber salad, mix all the ingredients together except for the lime juice and salt which you want to add at the last minute.

After 20 minutes, keep checking the rice, you may have to cook it beyond 30 minutes - you are just looking for that nice texture.

Once the biryani is cooked, remove from the oven, and leave it to stand for about 5 minutes.

Serve on a plate, scattered with the cashew nuts, a good spoonful of raita and the kachumber salad

Visit www.karimix.com to review our other vegetarian and plant based approved ranges.