One-Pan Indian Tofu & Veggie Biryani
with Tamarind Chutney & Flaked Almonds- Soy
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Wheat
- Soy
- Milk
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.*
Ingredients
1
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
Utensils
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!
