Linda's biryani is the perfect way to enjoy National Curry Week

Earlier today we shared two mouthwatering curry recipes from our hospice chefs to celebrate National Curry Week. Not to be outdone, Linda Kelly, Chef Supervisor at the Marie Curie Hospice, West Midlands, sent us her favourite curry recipe – a delicious vegetable biryani that always goes down a treat at the hospice. Like all our hospice chefs, Linda takes great pride in preparing a wide range of healthy and delicious meals for patients and families, and her biryani certainly ticks all the right boxes. We’d love to see some of your favourite recipes too, so be sure to share your spicy specialities on our Facebook page and on Twitter, using the hashtag #NationalCurryWeek.


Vegetable biryani


Serves 4


Vegetable biryani



Ingredients 2 yellow peppers, chopped 2 red peppers, chopped 3 onions, diced 4 garlic cloves, chopped 10 button mushrooms 2 courgettes, chopped 2tsp garam masala 1tsp cumin 2tsp madras curry powder Pinch of salt and pepper 1 tsp chilli powder 500g long grain rice 1 litre of vegetable stock Ingredients for curry sauce 2 onions, diced 1 root of ginger, chopped 1 bunch of coriander, chopped 2 tsp garam masala 2 tsp of curry powder 2 tsp chilli powder 1 litre of vegetable stock 2 tbsp of cornflour Method



  1. Sweat off your vegetables with 2 tbsp of oil and add your spices

  2. When the vegetables are softened add your rice to the pan and stir in well.

  3. Add the vegetable stock. Transfer to an ovenproof dish and cook for 30 minutes or until cooked at 170c.

  4. For the curry sauce sweat off your vegetables and the spices until softened, add your stock, bring to the boil and thicken with the cornflour. Then use a blender to make a smooth sauce.