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Vegetable Biriyani

kept byCeliar

2 tbsp vegetable oil
1 onion, roughly chopped
1 red pepper, roughly chopped
300 g sweet potato, roughly chopped into 1.5 cm cubes
150 g mushrooms, quartered
1 x 410 g can chickpeas, drained
350 g Basmati rice
2-3 tbsp curry paste
350 ml hot vegetable stock
100 g frozen peas defrosted



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