Butterbean and Butternut Squash Biriyani
Home » COOK » Recipes » Vegan Recipes »If you’re looking for a quick and easy vegetarian Indian dish, this Butterbean and Butternut Squash Biriyani is quick and easy to make!
Butterbean & Butternut Squash Biriyani
Ingredients
- small butternut squash peeled and cut into small chunks
- 1 400g/15-oz can butterbeans
- 1 400g/15-oz can chopped tomatoes
- 1 onion chopped
- 2 garlic cloves crushed
- handful frozen peas
- 100 g 3.5 oz rice
- 1 vegetable stock cube
- 1 tsp cumin seeds
- 2 tsp ground cumin
- 1 tsp ground corriander
- water
- olive oil
Instructions
- Heat some olive oil in a saucepan and gently fry the onion, garlic together with the spices for about 4-5 minutes.
- Add the butternut squash, butterbeans, chopped tomatoes, and rice.
- Crumble in the stock cube and then, fill up the empty tomato can with water and pour over.
- Bring to the boil and then simmer for 10-15 minutes until the sqaush is soft.
- Remove from the heat and stir in the peas. Cover with a lid and leave to stand for 7 minutes.
- Serve and enjoy!
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Polly Davies
May 1, 2014 @ 2:57 pm
this sounds amazing! will be trying it out soon x
melanie stirling
January 28, 2014 @ 1:25 am
My son is vegetarian and he would love this and so would I!
Michelle Ordever
January 31, 2014 @ 9:09 am
Hope you give it a try :) We really enjoyed this!