One-Pot Indian Tofu & Veggie Biryani
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One-Pot Indian Tofu & Veggie Biryani

One-Pot 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.

Tags:
Calorie Smart
•Veggie
•Climate Superstar
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Green Beans

1

Firm Tofu

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

1

Bengal Curry Paste

1

Mumbai Spice Blend

1

White Rice

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

½

Vegetable Stock Pot

1

Baby Spinach Leaves

1

Tamarind Chutney

(Contains Soy;)

1

Greek-Style Yoghurt

(Contains Milk;)

1

Flaked Almonds

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

Not included in your delivery

olive oil

water

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Nutritional Values

Energy (kJ)2391 kJ
Calories571 kcal
Fat12.8 g
of which saturates2.6 g
Carbohydrate86.1 g
of which sugars22.5 g
Dietary Fibre12.4 g
Protein23.4 g
Sodium1869 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

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

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

• 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 Bengal curry paste (see ingredients)and Mumbai spice blend, and cook until fragrant, 1-2 minutes. • Stir in basmati rice, the water and vegetable stock powder, 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

• 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 yogurt. • Sprinkle over flaked almonds to serve. Enjoy!