Vegetable Biryani with Dip



Vegan Biryani with Coyo Dip
Recipe Type: Main Dish
Author: CoYo
This will become a favourite in any vegan’s diet; exciting and colourful this dish tastes as good as it looks. The coconut milk yoghurt dip on the side adds a creamy twist to this spiced dish.
  • 300g cooked basmati rice
  • 1 carrot, julienned
  • 200g french beans
  • 200g frozen peas
  • 1 tsp cumin seeds
  • 1 tbsp curry powder
  • 1 clove garlic, minced
  • 1 pomegranate, deseeded
  • ½ tsp ginger paste
  • 1 tbsp curry paste
  • 200g Coyo natural vegan yoghurt
  • Salt and pepper
  1. Make the biryani. Heat 1 tbsp vegetable oil and add the cumin seeds and garlic.
  2. After a few minutes, add the carrot, beans, peas, curry powder and cooked rice.
  3. Stir fry for 5 minutes and stir through pomegranate seeds before serving.
  4. To make the Coyo dip: stir ginger paste, curry paste and seasoning through the natural coyo.
  5. Sprinkle with pomegranate seeds and serve alongside the biryani.


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