Easy Peasy Foodie · by Eb Gargano★ 5.0 (10)
Easy Vegetable Biryani (Vegan)
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 24%
CARBS 84G58% OF CAL
10G FIBER13G SUGAR61G OTHER
FAT 25G39% OF CAL
19G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian rice dish layered with roasted vegetables, spices, and coconut milk. Vegan, gluten-free, and quick to make. A flavorful midweek dinner.
mainindiancurrygrain bowl🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Easy Peasy Foodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 aubergine (chopped into 1cm chunks)
- ½ cauliflower (chopped into small florets)
- 1 tablespoon olive oil
- 1 tablespoon cumin seeds
- 1 teaspoon salt
- 1 onion (sliced)
- 1 red pepper (sliced)
- 3 cloves garlic (grated)
- 1 teaspoon chilli flakes ((or 1 fresh chilli diced or to taste))
- 2 teaspoons cumin seeds
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 300 g basmati rice
- 400 ml tin coconut milk
- 200 ml water ((half fill the empty coconut milk tin))
- 100 g frozen peas (no need to defrost)
- 2 tablespoons of fresh coriander (chopped finely (plus extra for garnish))
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 24%
CARBS 84G58% OF CAL
10G FIBER13G SUGAR61G OTHER
FAT 25G39% OF CAL
19G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 645mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 959mg
- Calcium
- 89mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 645MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.