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One-Pan Indian Tofu & Veggie Biryani
One-Pan Indian Tofu & Veggie Biryani

One-Pan Indian Tofu & Veggie Biryani

with Tamarind Chutney & Flaked Almonds

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

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 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Tamarind Chutney

1 packet

Greek-style yoghurt

1 packet

flaked almonds

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

1
1

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

2
2

• 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.

3
3

• 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!

4
4

• 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!

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