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Mindful Chef is a small founder run business set up in 2015 by three friends Giles, Myles & Rob, on a mission to make healthy eating easy. We deliver all the pre-portioned ingredients to make delicious dinners in under 30 minutes. All recipes are created in-house by Leith's trained Head Chef Louisa Mitchell. Our approach is actually very simple, yet incredibly effective in helping you lead a healthier life. We believe in reducing your intake of gluten and that refined sugars and refined carbohydrates should be avoided. All of our recipes are 100% gluten-free,with ingredients sourced from small, family-run farms in the West Country where our co-founders grew up. You can order this Biryani before midnight Thursday 19th to enjoy next week!
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Sugar Snap, Chickpea & Cauli Rice Biryani
- 1 aubergine
- 1 red pepper
- 1 tbsp curry powder
- 1 tbsp oil
- 1 vegetable stock cube
- 200 g cauli rice
- 240 g chickpeas
- 40 g cashew nuts
- 6 cardamom pods
- 6 dried curry leaves
- 80 g sugar snap peas
- Boil a kettle. Dissolve the stock cube in a jug of 200ml boiling water.
- Cut the aubergine into 2cm pieces. Finely slice the red pepper and trim the sugar snap peas. Remove the cardamom seeds from the pods, lightly bruise the seeds with a rolling pin (or in a pestle and mortar) and discard the green shells.
- In a large pan, heat 1 tbsp oil on a medium heat and add the cardamom seeds, curry leaves and curry powder for 1 min.
- Then add the aubergine and and cook for 5 mins, then add the red pepper and sugar snap peas and cook for a further 3 mins.
- Drain the chickpeas. Add the chickpeas, cauli rice and vegetable stock to the pan and cook for a further 10 mins or until the liquid has been absorbed. Season with black pepper.
- Meanwhile, heat a small frying pan on a medium-high heat and dry fry the cashew nuts for 3–5 mins until toasted.
- Serve the vegetable biryani in two warm bowls and top with the toasted cashew nuts.
Cashew nuts are a great source of healthy fats and packed full of minerals that contribute to bone health and healthy skin.
This recipe originally appeared on mindfulchef.com