One-Pot Indian Tofu & Veggie Biryani

Name: One-Pot Indian Tofu & Veggie Biryani with Tamarind Chutney & Flaked Almonds
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Bengal Curry Paste; 1 packet Basmati Rice; 1 sachet Vegetable Stock Powder; 1 packet Green Beans; 1 packet Flaked Almonds; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 1 Firm Tofu; 1 packet Tamarind Chutney; 1 Carrot

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.

Tags:

Vegetarian

Allergens:

Celery

•Almond

•Milk

•Soy

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 packet

Bengal Curry Paste

1 packet

Basmati Rice

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

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Green Beans

1 packet

Flaked Almonds

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

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Mumbai Spice Blend

Firm Tofu

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

1 packet

Tamarind Chutney

(Contains: Soy;)

Carrot

Nutritional Values

Calories722 kcal

Energy (kJ)3020 kJ

Fat19.2 g

of which saturates2.7 g

Carbohydrate94.1 g

of which sugars23.9 g

Dietary Fibre19.8 g

Protein35.6 g

Sodium2430 mg

The average adult daily energy intake is 8700 kJ

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 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!

• 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!