One-pot vegie biryani

Step 1
Heat the oil in a large, deep-sided frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 12 minutes or until caramelised. Transfer to a bowl and set aside.

Step 2
Add the curry paste and turmeric to the same pan. Cook, stirring, for 1 minute or until fragrant.

Step 3
Add the rice, currants and two-thirds of the onion mixture and cook, stirring, for 1 minute or until coated. 

Step 4
Add the stock, carrot, beans and cauliflower and stir to combine. Cook, covered, for 5-10 minutes, until vegetables are tender.  

Step 5
Divide the rice among bowls. Scatter with the reserved onion mixture, almonds and coriander if using. Dollop with yoghurt and serve.