In order to bring you the best organic produce, some ingredients may differ from those depicted.

Indonesian curry with braised tofu and collard greens

Gluten-Free Friendly, Dairy-Free, Vegetarian

2 Servings, 680 Calories/Serving

20 Minutes

Thai chiles have a potent heat that can build slowly. We love their intensity, but if you’re not a fan of spicy food, simply leave them out. Remember that the heat is concentrated in the seed, so discarding them will temper the chile’s power.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup Lotus Foods Bhutanese red rice
1 to 2 shallots
1 Thai chile (optional)
½ pound Hodo Soy braised tofu
1 bunch collard greens
1 lime
Lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - canola olive oil blend - salt)
½ cup coconut milk

Nutrition per serving

Calories 680, Total Fat 32g (41% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 520mg (23% DV), Total Carb. 85g (31% DV), Fiber 13g (46% DV), Protein 23g
Contains: Soybeans

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

In a pot, combine the red rice with 1½ cups salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 18 to 20 minutes.
While the rice cooks, prepare the curry.

Prep the curry ingredients

Peel and finely chop the shallot.
If using the Thai chile, remove the stem and seeds, then finely chop the chile. Wash your hands.
Cut the tofu into ¼-inch-thick slices.
Strip the collard green leaves from the stems; coarsely chop the leaves.
Cut the lime into wedges.

Start the curry

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallot and as much Thai chile as you like. Season with salt and pepper. Cook, stirring occasionally, until starting to soften, 1 to 2 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute.

Finish the curry

To the pan with the shallot mixture, add the tofu, collard greens, coconut milk, and 1/2 cup water. Season generously with salt. Bring to a boil, reduce to a vigorous simmer, cover, and cook until the collard greens have wilted and the liquid has reduced slightly, 3 to 5 minutes. Uncover and continue to simmer until the curry thickens, 3 to 4 minutes longer.

Serve

Transfer the rice to individual bowls. Top with the tofu curry, garnish with the lime wedges, and serve.

Chef's tip

Be aware, spicy peppers like Thai chiles contain oils that can get onto your hands and cause irritation, especially to sensitive areas like your nose and eyes if you accidentally rub them while working. Wear rubber gloves if you have them, or wash your hands thoroughly with dish soap once you are done.

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