Easy Vegan Curry Recipe – Tofu Biriani

Indian food has to be one of my favourites. This is a very quick and easy delicious plant based meal, that is guaranteed to impress the family. It’s great on its own for a mid week dinner or as part of a weekend meal. Try adding a vegetable curry, naan bread, a few chutneys, and a green salad.

I never used to be a fan of Tofu but it has definitely grown on me. It’s easy to cook and will take on the flavour of any dish. This is why its perfect for strong Indian spices. I prefer organic tofu with a firm texture but this is just my personal choice.

Always aim for as much seasonal vegetable as possible. At the moment I have lovely capsicums growing and these are perfect for this dish. Where possible use homegrown or organic vegetables and spices.


These capsicums were grown from old scraps dug into organic compost. I grew all my tomatoes this way as well and they’ve been the best. I love growing my veggies this way. Cheap, easy, no chemicals and no waste.












So here’s what you need

1 and a half cups of basmati organic rice

I packet of Tofu

I small onion

I red capsicum

1 green capsicum

2-3 garlic cloves

I teaspoon Turmeric

Half teaspoon ground cardamon

Half a teaspoon garam masala

1 teasp coconut oil

Salt and pepper to taste

Optional – For a hotter flavour add cayenne pepper or Jalapeno chili.

Optional – Coconut Yoghurt

How to do it

Rinse the rise thoroughly in a sieve. Put the rice on to boil with one and a half cups of fresh filtered water and a teaspoon of salt. Cover and simmer until the water has been absorbed and the rice is soft and fluffy (around 20 minutes)

Add the spices to a dry pan and heat through until they are fragrant and just turn a shade darker.

Chop the garlic, onion and capsicum into cube shaped pieces and add to the pan with the coconut oil. Allow this to gently soften but not brown.

When the rice is ready add to the pan and stir thoroughly until all the ingredients are mixed and the rice is a lovely golden colour. Add salt and pepper to taste.

Serve with a fresh salad and naan bread.

Tip: A dollop of coconut yoghurt on top is delicious.

Hope you love this dish as much as I do.

Please comment below, I’ll be happy to answer any questions.

Take care

Deb x