Vegetable Biryani with Dip

Vegan Biryani with Coyo Dip Recipe Type : Main Dish Author: CoYo This will become a favourite in any vegan’s diet; exciting and colourful this dish tastes as good as it looks. The coconut milk yoghurt dip on the side adds a creamy twist to this spiced dish. Ingredients 300g cooked basmati rice 1 carrot, julienned 200g french beans 200g frozen peas 1 tsp cumin seeds 1 tbsp curry powder 1 clove garlic, minced 1 pomegranate, deseeded ½ tsp ginger paste 1 tbsp curry paste 200g Coyo natural vegan yoghurt Salt and pepper Instructions Make the biryani. Heat 1 tbsp vegetable oil and add the cumin seeds and garlic. After a few minutes, add the carrot, beans, peas, curry powder and cooked rice. Stir fry for 5 minutes and stir through pomegranate seeds before serving. To make the Coyo dip: stir ginger paste, curry paste and seasoning through the natural coyo. Sprinkle with pomegranate seeds and serve alongside the biryani. 3.5.3208