Vegetable vegan biriyani with carrot salad

Ingredients

• 400g basmati rice
• pinch saffron threads (optional)
• 2 tbsp vegetable oil
• 1 cauliflower, cut into florets
• 2 potatoes, cut into chunks
• 100g red lentil
• 100g French bean, trimmed and cut in half
• handful curry leaves
• 2 handfuls frozen peas
• small bunch coriander
• 50g roasted cashew nuts, roughly chopped
• poppadums and naan bread, to serve
• 1 large onion, roughly chopped
• large piece ginger, roughly chopped
• 5 garlic cloves
• 2 tsp curry powder
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 1 small green chilli
• 4 carrots
• pinch of golden caster sugar
• squeeze lemon juice
• handful cashew nuts, roughly chopped
• handful coriander leaves, roughly chopped
• thumb-sized piece ginger, shredded into matchsticks
• 1 tsp cumin seed, toasted

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