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Biryani with Root Vegetable Curry

A biryani rice with succulent Quorn Pieces served with a root vegetable curry.

333 Cals Per serving
Serves 10
45 mins



  • 2 tbsp vegetable oil
  • 350g onion, finely chopped
  • 1 small green chilli, deseeded and chopped finely
  • 10g fresh ginger, grated
  • 2 garlic cloves, crushed
  • 200g carrots, halved and sliced
  • 400g sweet potato, diced
  • 300g mixed peppers, deseeded and diced
  • 1 tbsp ground turmeric
  • 2 tbsp medium curry powder
  • 400ml tinned low fat coconut milk
  • 300ml vegetable stock
  • 2 tbsp chopped coriander


  • 1 tbsp vegetable oil
  • 150g onion, finely diced
  • 350g basmati rice, rinsed
  • 1 tsp turmeric
  • 700ml hot vegetable stock
  • 200g frozen peas

Made with Quorn Pieces

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