Vegetable Biryani Recipe

Instructions:

1. Preheat the oven to 180°C/fan 160°C/gas 4.
2. In a non-stick saucepan over medium heat, combine the chopped onion, garlic, ginger, and a few tablespoons of water.
3. Cook for 10 minutes, adding more water if needed to prevent dryness.
4. Add all the spices to the pan and cook for an additional 5 minutes, adding a few more tablespoons of water if necessary.
5. Stir in the chickpeas, passata, tomato purée, and crumbled vegetable stock cube. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
6. Cook the rice according to the package instructions and drain it well.
7. Place the aubergine discs on a non-stick baking tray, spray them with low-calorie cooking
8. spray, and bake in the oven for 10-15 minutes or until they soften, flipping them halfway through.
9. In a large pan of boiling water over high heat, cook the cauliflower florets for approximately 5 minutes or until tender. Add the kale for the last 2 minutes of cooking.
10. Stir the cooked rice and cauliflower into the sauce, and season to taste. Add the baked aubergine, kale, and chopped coriander. Serve the dish hot.