Vegetable breyani

(4-6 portions, 30 minutes)

  • 30 ml butter
  • 1 onion, finely chopped
  • 2 cloves of garlic
  • 45 ml curry powder
  • 5 ml cumin seeds
  • 2 cardamom pods, opened and seeds removed
  • 1 x 400 g can chopped tomatoes
  • 125 ml water
  • 30 ml olive oil
  • 1 eggplant, diced
  • 4 baby marrows, cut into rings
  • 6 patty pans
  • 1 x 250 g white mushrooms
  • 1 can lentils, drained
  • 250 ml rice, boiled
  • salt and freshly ground black pepper
  • handful of fresh coriander, chopped
  • Bulgarian yoghurt for serving

Heat butter in a medium-size pan until warm. Add onion and garlic. Fry 5 minutes or until it starts to colour. Add curry powder, cumin and cardamom seeds. Fry another 5 minutes. Add tomatoes and water. Reduce heat and simmer 5-8 minutes. Heat olive oil in a frying pan until warm. Add vegetables and stirfry 8-10 minutes. Mix vegetables with the lentils and rice. Season well with salt and black pepper. Spoon into ovenproof dish. Stir coriander into tomato sauce and pour over rice. Bake 10-15 minutes or until warm. Serve with yoghurt.

HINT: You can add fried chicken for a more filling dish.