Vegan Recipe Collection Over 800 Vegan Recipes

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¾ cup (175ml) carrots cut into ¾ inch (2cm) cubes
1 cup (250ml) cauliflower cut into florets 1 inch (2.5cm) in diameter
¼ cup (60ml) green beans cut crosswise into ½ inch (1cm) pieces
1 bay leaf
6-8 cardamom pods
2-inch (5cm) cinnamon stick
2 whole cloves
1 cup (250ml) finely chopped onion
1 tbsp peeled minced fresh ginger
1 green chilli seeded and chopped
2 tbsp unsalted raw cashews
1 tbsp raisins (preferably golden)
1 ¼ cup (300ml) basmati or long grain white rice
¾ cup (175ml) chopped tomatoes
½ tsp salt
½ tsp sugar
½ to 1 tsp saffron, ground to a powder and soaked in 1 tbsp warm water for 30 minutes
2 cups (500ml) hot water
¼ cup (60ml) frozen peas, thawed
Method
Heat 1 ½ tbsp oil in a pan over medium heat. Fry carrots, cauliflower and green beans until the
vegetables are lightly browned, 3-5 minutes. Remove with a slotted spoon and set aside.
Add 2 ½ tbsp oil to the pan and heat over a medium low heat. add bay leaf, cardamom, cinnamon and
cloves and fry for a few seconds. Add onion and fry until translucent, about 2 minutes, stirring constantly.
Add ginger, green chilli, cashews and raisins and fry for a minute or so, stirring constantly.
Add rice and fry until opaque, 3 or so minutes, stirring constantly. Add tomatoes, salt and sugar. Blend
in saffron and the soaking liquid. Add hot water and bring to boil. Lower the heat slightly and simmer,
covered, until most of the water is absorbed and rice is tender, about 12 minutes.
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