Curried Veggie Biryani with Sweet Potato, Peas, and Herbs
Curried Veggie Biryani with Sweet Potato, Peas, and Herbs
Fragrant rice layered with warm curry spices, tender sweet potato, peas, and fresh herbs for a vibrant vegetarian dinner that’s hearty, colorful, and comforting.
Ingredients
For 2 servings
- 1 ounce Almonds
- ¾ cup Basmati Rice
- 1 tablespoon Curry Powder
- 2 ounce Feta Cheese
- 2 clove Garlic
- 1 unit Lime
- ¼ ounce Mint
- 4 ounce Peas
- 12 ounce Sweet Potatoes
- 1 unit Tomato
- 1 unit Yellow Onion
Additional Ingredients
- 2 teaspoon Olive Oil
Indian
PDF
DifficultyEasy
Total Time35m
Calories746
Protein24g
Carbs128g
Fat19g
Tags:
VeggieGluten-freeFiber SmartLow Sodium
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, skip the feta or use a plant-based crumbly cheese, and choose a dairy-free yogurt if serving one on the side. For a nut-free version, leave out the almonds and add toasted seeds for crunch instead; the dish stays hearty and flavorful.
What to serve with it
Serve it with cucumber-yogurt or a simple kachumber-style salad to add cool crunch and balance the warm spices. A side of naan or roasted cauliflower also works well, and a little extra lime keeps the dish bright.
You might also like
Smoky Black Bean and Caramelized Sweet Potato Tacos
45 min764 cal
Roasted Beet & Lentil Salad
30 min691 cal
Chipotle Black Bean Tacos
30 min715 cal
Honey-Roasted Squash
35 min484 cal
Mushroom Stroganoff
35 min436 cal
Mediterranean Quinoa Bowl
30 min618 cal
Skillet Chilaquiles
30 min526 cal
Sweet Potato & Quinoa Bowl
30 min771 cal