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Sweet potato biriyani

Sweet potato biriyani


A tasty rice dish that's low in saturated fat

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    2026kj 480kcal
  • Fat
    Med 23%
  • Saturates
    Low 11%
  • Sugar
    Low 23%
  • Salt
    Med 23%

% of adult’s reference intake | Carbohydrates per serving : 71g


  • 1 sweet potato, peeled and cut into bite size pieces
  • 30g cashew nuts
  • 250g pack Co-op microwaveable long grain rice
  • 1/2 onion
  • 2 tbsp mild curry paste
  • 75g frozen peas, defrosted
  • 50g spinach
  • Handful fresh coriander leaves, roughly torn


  1. Boil the sweet potato in a pan for 10 mins, until cooked through
  2. Meanwhile, dry fry the cashew nuts for 1 - 2 mins and then roughly chop
  3. Cook the rice according to pack instructions
  4. Finely chop the onion, and fry in the curry paste
  5. Add the defrosted peas, and cook for a few more mins until heated through
  6. Put the spinach in a large bowl and add the rice, sweet potato, and onion and curry paste mixture
  7. Gently toss together until the spinach wilts
  8. Stir in a handful of fresh coriander leaves, roughly torn, if you like
  9. Serve sprinkled with the nuts

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