Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45
Fragrant vegetable cashew biryani
Details
- Servings: 8
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south east asian
Ingredients
- 500g basmati rice
- 2 large onions, halved and thinly sliced
- 4 tbsp sunflower oil
- thumb-size piece fresh root ginger, shredded
- 65g sachet korma curry paste (we used Sharwood's)
- 2 cinnamon sticks
- 6 green cardamom pods
- 3 star anise
- 250g diced potatoes
- 1 small cauliflower, cut into small florets
- 250g Greek yogurt
- 225g frozen peas
- 2 good pinches saffron
- ½ tsp rosewater
- butter, for greasing
- 100g roasted, salted cashew nuts
- 2 onion, halved and very thinly sliced
- 3 tbsp sunflower oil
- good handful coriander
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