Spicy Vegetable Biriyani

1 tablespoon olive oil

2 cloves garlic, finely sliced

1 red onion, sliced thinly

2 small chillies, seeded and finely sliced (optional)

2 teaspoons garam masala

400g can diced tomatoes

1 medium potato, peeled and diced into 1cm pieces

2 medium carrots, chopped coarsely

2/3 cup water

2 medium courgette, chopped coarsely

1 medium red capsicum, sliced thinly

1 brown onion, chopped finely 

2 cups basmati rice

2 teaspoons ground cardamom

1/2 teaspoon chilli powder (optional)

2 teaspoons ground turmeric

2 cups water, extra

1/3 cup currants

1 tablespoon soy sauce (gluten free)

1. Heat oil in a large saucepan; cook garlic, red onion and chillies, stirring until onion softens. Add garam masala; cook, stirring for 1 minute.
2. Stir in tomatoes, potato, carrots and water; bring to the boil. Reduce heat, simmer covered for 10 minutes. Add courgette and capsicum; simmer covered for about 10 minutes or until vegetables are tender.
3. Heat remaining oil in a medium saucepan; cook brown onion, stirring until soft but not coloured. Add rice and spices; cook stirring until fragrant. Stir in the extra water, currants and soy sauce; bring to the boil. Reduce heat and simmer covered for about 15 minutes or until rice is just tender and water is absorbed.
4. Place half the rice mixture in a 2 litre serving dish; top with vegetable mixture then remaining rice mixture.
5. Serve with yoghurt if required. 

Per serve: Kilojoules 1860kJ Calories 420Cal Protein 11g Fat 6g Carbohydrate 79g Sodium 165mg Potassium 880mg Calcium 73mg Iron 2.5mg Fibre 15g.