• Cut capsicum into bite-sized chunks.
• Trim and cut green beans into thirds.
• Cut firm tofu into 1cm chunks. 

• 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 capsicum 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 stock concentrate, bring to boil.
• Cover and reduce heat to medium-low. Cook for 10 minutes, then remove pan 
from heat.
• Keep covered until rice is tender and water is absorbed, 10 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 and tear over coriander to serve. Enjoy!