One-Pan Indian Tofu & Veggie Biryani

• 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!