Spinach , Sweet Potato and South African Raisin Biriyani Recipe by South African Raisins
This vegan-friendly Indian-style rice dish is bursting with flavours – so good that everyone will enjoy it – vegan , vegetarian or otherwise !
Prep time : 15 minutes Cook time : 35 minutes Serves : 4
Ingredients :
• 500g sweet potatoes , peeled and cut into small chunks
• 1 large red onion , sliced into thin wedges
• 2 tbsp olive or vegetable oil
• 150g basmati rice
• 1 tsp cumin seeds
• 30g pine nuts
• Generous pinch garlic salt ( or regular salt )
• Freshly ground black pepper
• 80g South African raisins
• 400g can green lentils in water , rinsed and drained
• 2 tsp medium curry powder
• 50g young spinach leaves
To garnish :
• 4 tbsp dairy-free yogurt
• Fresh coriander sprigs
• Thinly sliced red chilli
Method :
1 . Preheat the oven to 200 ° C / 180 ° C Fan / Gas Mark 6 .
2 . Put the sweet potatoes and red onion into a large , deep roasting tin . Add the oil and toss to coat . Transfer to the oven and roast for 20 minutes , or until the sweet potato is just tender .
3 . Meanwhile , cook the rice in lightly salted simmering water for 10-12 minutes , until tender . Rinse with cold water and drain well .
4 . Add the cumin seeds , pine nuts and garlic salt to the sweet potato mixture . Season with black pepper and return to the oven for 5 minutes .
5 . Tip the raisins , cooked rice and lentils into the roasting tin and stir in the curry powder . Add the spinach leaves and stir them through the mixture . Return to the oven for a further 10 minutes until heated through . Share between 4 serving plates and serve topped with yogurt , coriander sprigs and red chilli .
TOP TIPS :
• If you ’ re not vegan , use regular dairy yogurt – Greek-style is good .
• Like it hotter ? Add a deseeded and thinly sliced red chilli with the onion .
• You could use ground cumin instead of seeds , adding it with the curry powder .
• Try using a can of chickpeas instead of green lentils .
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