Golden coconut curry with tofu, spinach, and black rice
Dairy-Free, Gluten-Free, Vegan
25 – 35 Minutes
Black rice makes a striking backdrop to the velvety curry in this gluten-free, vegan main that is great for entertaining and easy to make ahead.
In your bag
- ¾ cup black rice
- 1 or 2 cloves peeled fresh garlic
- 1-inch piece fresh ginger
- ½ pound Hodo Soy braised tofu
- 1 red bell pepper
- ¼ pound cremini mushrooms
- 1 lime
- Golden curry spice blend (yellow curry powder - Madras curry powder - garam masala)
- ½ cup coconut milk
- 5 ounces baby spinach
Up to 1 day ahead, you can make the curry as directed in Steps 2 and 3 but don’t add the spinach or lime juice; let cool, cover, and refrigerate. The following day, cook the rice; when it’s almost done, rewarm the curry, then stir in the spinach and lime juice just before serving.
Protein: 30g (60% DV), Fiber: 12g (48% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 150mg (6% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 77g (26% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, soy.