Serves 10 | Prep time: 5 minutes | Cooking time: 25 minutes |


•1 carrot chopped in cubes
•6 head of cauliflower sliced
•6 head of broccoli sliced
•½ courgette chopped
•½ cup green peas
•2 tbsp olive oil
•2 onion thinly sliced
•Pinch of black pepper
•2 garlic glove chopped
•Piece of ginger chopped
•½ tsp caraway seeds crushed
•¼ tsp chilli powder
•1 tsp turmeric
•2 tsp garam masala
•1 tsp coriander powder
•1 tsp salt
•2 tbsp dill chopped
•1 tbsp mint chopped
•Handfull coriander chopped
•4 tbsp coconut yoghurt
•Pinch of saffron mixed with 4 tbsp hot water

Basmati Rice

•2 cups of rice
•4 cups of water
•1 bay leave
•1 tsp salt

Caramelised Onions:

•2 onions sliced
• Pinch of salt
•2 tbsp olive oil
•1 tsp maple syrup


Cook the rice until the moisture has dried and the rice is fluffy, set aside.

Heat the oil in a pan and sauté the onion with the pepper until brownish. Add the garlic and sauté for another 1 minute. Combine all the spices into the pan, then add 5 tbsp of water, 1 tbsp of the saffron water and  make a roux. Add the vegetables and the coconut yoghurt and cook for approximately 10 to 15 minutes.

Caramelized Onions:

In a separate pan sauté the onions with 1 tbsp of olive oil, salt & pepper till they caramelize. Set aside.


Layer the rice in a serving dish, then top with  some of the vegetables mixture, coriander, mint, drops of the saffron water followed by another layer of the rice, vegetables, caramelized onions, coriander and mint and some of the saffron mixture.