One-Pan Indian Tofu & Veggie Biryani

Name: One-Pan Indian Tofu & Veggie Biryani with Tamarind Chutney & Flaked Almonds
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 bag green beans; ½ packet firm tofu; ½ packet mild curry paste; 1 sachet Mumbai spice blend; 1 packet basmati rice; 1.75 cup water; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet Tamarind Chutney; 1 packet Greek-style yoghurt; 1 packet flaked almonds

with Tamarind Chutney & Flaked Almonds

Get up to $200 off!

Get ready for a flavour explosion with our veggie-packed biryani. Mumbai-spiced tofu takes centre stage while our curry paste is the supporting act. Top it all off with a generous dollop of creamy yoghurt and our sweet tamarind chutney.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Soy

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 bag

green beans

½ packet

firm tofu

(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)

½ packet

mild curry paste

1 sachet

Mumbai spice blend

1 packet

basmati rice

(May be present: Gluten, Wheat, Soy.)

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Tamarind Chutney

(Contains: Soy;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Peanuts, Sesame, Soy, Milk, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

1.75 cup

water

Nutritional Values

Energy (kJ)2335 kJ

Fat9.1 g

of which saturates1.9 g

Carbohydrate88.6 g

of which sugars21.5 g

Protein25.1 g

Sodium1877 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Lid

Cooking Steps

• Grate carrot. • Trim and cut green beans into thirds. • Cut firm tofu (see ingredients) into 1cm pieces.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Transfer to a bowl and set aside.

• Return saucepan to high heat with a drizzle of olive oil. Cook carrot and tofu, stirring, until tender, 2-3 minutes. • Reduce heat to medium, then add mild curry paste (see ingredients) and Mumbai spice blend and cook until fragrant, 1-2 minutes. • Stir in basmati rice and the water, then bring to boil. • Cover and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Once rice has finished cooking, stir through green beans and baby spinach leaves, until wilted and combined. Season to taste. • Divide Indian tofu and veggie biryani between bowls. Top with tamarind chutney and Greek-style yoghurt. • Sprinkle over flaked almonds to serve. Enjoy!