Ever have one of those days where toast won’t cut it? Me too. Instead I made a Vibrant Vegetable Biriyani Brunch.
This recipe is for the days where I’m only craving leftover takeaway but it’s not possible. Oh, and I’m trying to be a little healthier. This recipe is made with all cupboard ingredients so you should be able to whip this together. Plus, if you’re missing the nuts/raisins it won’t taste quite as good but it’s still delicious. I have also eaten this cold for lunch (minus the egg) with cold chicken and it weasels delicious if you’re looking for a speedy lunch option!
Put In Your Trolley
250g basmati rice
400g special mixed frozen vegetables (cauliflower/carrot.)
A generous sprinkling of of raisins
1 vegetable stock cube
2 tbsp korma curry paste (or any you have lingering in the cupboard.)
a generous handful of roasted salted cashew nuts
1 egg (Free Range OBVS.)
Low Cal Cooking Spray
Boil a kettle full of water. Find a large microwaveable bowl and pile in the rice, frozen vegetables and the raisins.
Pour in 600ml/1 Pint of water into said bowl and crumble in one stock cube. Spoon in the curry paste and stir till all combined. Cover the bow with cling film but leave a small gap on one side. (This is to allow the steam out.) Cook on full power for 12 minutes. If your microwave is less than 850 watts leave on for another two minutes.
Remove from the microwave and stand, still covered for 5 minutes to allow the cooking to complete.
Whilst the rice continues to cook, fry an egg sunny side up with the low cal cooking spray. Whilst this is frying also fry the onion. Fluff up the rice, stir through the onion, scatter with cashews and top with the egg.
Numbers if you’re bothered
This comes to 305 calories, and then egg is 70(ish) so you’re looking at around 375 per portion which is perfect for a breakfast that will sustain you through till lunchtime.
I recommend reading The Fault in Our Stars. For some reason I think this recipe and that (fantastic) book is perfect combo.
Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It’s delicious. T used to make it for me back in Stoke at least once a week. One morning, working from home I decided to make it – but I was starving and wanted to bulk it up. But, (shock horror,) we had no bread. I shuffled around the kitchen and unearthed a can of Princes sardines in tomato sauce. I’ve added it to the recipe (and pepper and bird’s eye chili) and I know it’s not conventional but it was delicious. It’s a good way of adding protein and cutting carbohydrates which I tend to eat too many of. Enjoy!
Put in your trolley
125g tin of Princes Sardines in Tomato Sauce
Half a green pepper (Or red or yellow – I had green in the fridge.)
One bird’s eye chili (add depending on your tastebuds.)
Two Eggs (Free range.)
100grm of tomato passata/chopped tomatoes
Low-cal cooking spray
Salt and pepper for seasoning
Chop up the pepper and chili. Keep it small, and fry in a frying pan with a little low cal spray. Cook until browned around the edges. Slop in the sardines and allow to cook for a minute. Break up the pieces so they cook evenly. Pop on the grill too 200c to warm up.
Turn the heat down to low, and add the tomatoes. Stir in so that everything is evenly covered. Season with salt and pepper. Make wells in the mixture for the two eggs and crack in.
Place the saucepan in the oven – and cook for about 6 minutes. Keep an eye on it because it really depends on the size of the eggs and the heat of the oven etc. Once they are set but still gooey in the middle pull the pan out. Serve with a hot coffee (or red wine in the evening,) and devour.
The Numbers (if you’re bothered.)
This comes in quite high because I was really hungry and used two eggs, but you could halve this for two and half the sardines and an egg each. It comes in at around 400cals so if you halved and had with sourdour bread this would be a hearty but healthy breakfast.
I’m going to suggest reading The Unlikely Hero of 13b – it’s a fantastic book and a wonderful read.