Vegetable biryani recipe

Heat 2 tbsp groundnut or vegetable oil in a pan and gently fry 2 tsp grated fresh ginger, 2 garlic cloves, crushed, and 1 green chilli, sliced, for a couple of minutes. Add 2 tbsp biryani curry paste (we like Patak’s) and cook for 1 minute, then add 500g chopped mixed vegetables (such as cauliflower, sweet potato and green beans), 2 tomatoes, deseeded and chopped, and a good splash of water, and cook for 10-12 minutes.

Meanwhile, heat 1 tbsp groundnut or vegetable oil in a pan and fry 3 shallots, finely sliced, until crispy.

Season the curry and add 400ml natural yogurt and simmer for a further 5 minutes. Sprinkle the curry with the crispy shallots before serving with rice.