Preheat the oven to 200ºC. In a large pan, heat a little olive oil and add the butternut squash cubes.
Slice the tomatoes into wedges. Crush the garlic cloves and cardamom pods with the flat edge of a knife. Slice the ginger into quarters. Add the tomatoes, crushed garlic, crushed cardamom, ginger and bay leaves to the pan along with the curry powder, turmeric, cumin and paprika. Give it a stir so everything is coated in the spices.
Pour in the vegetable stock and the basmati rice and bring to the boil. Stir through your Tiba Tempeh Curry Spiced Pieces.
Transfer to an oven safe dish and cover with foil. Alternatively you can use a casserole dish with a lid. Place in the oven for 20 minutes or until all the water has been absorbed and the rice is cooked.
Once the rice is cooked, remove from the oven and prepare your garnish. Finely slice the green chilli and roughly chop the coriander.
Fluff the biryani with a fork and serve. Top with the coconut yoghurt, green chilli, coriander and crispy onions. Enjoy!
Note: Watch out for the ginger, cardamom pods and bay leaves.