Madras coconut curry with tofu, black rice, and lime

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

Madras coconut curry with tofu, black rice, and lime

Madras coconut curry with tofu, black rice, and lime

Gluten-Free Friendly, Dairy-Free, Vegetarian, Spicy, <600 Calories, Protein Plus

2 Servings, 670 Calories/Serving

25–35 Minutes

Brimming with flavor from black rice, coconut milk, fresh ginger, and tamarind, this vegetarian tofu dish takes curry to the next level.

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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 black rice
  • 1 or 2 shallots
  • Peeled fresh garlic
  • Fresh ginger
  • 2 or 3 Roma tomatoes
  • ¾ pound Hodo Soy firm tofu
  • Madras spice blend (Madras curry powder - sugar - coriander - turmeric)
  • ¼ teaspoon cayenne (optional)
  • 1 cup coconut milk
  • 1 teaspoon tamarind paste
  • 2 scallions
  • Fresh cilantro
  • 1 lime

Nutrition per serving

Total Fat 25g (32% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 410mg (18% DV), Total Carb. 73g (27% DV), Fiber 14g (50% DV), Total Sugars 6g (Incl. 2g Added Sugars, 4% DV), Protein 39g
Contains: Soybeans


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

Wash produce before use


Cook the rice

In a small sauce pot, combine the black rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
While the rice cooks, prepare the curry.


Prep the curry ingredients

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Cut away the cores from the tomatoes; cut the tomatoes into ½-inch pieces.
  • Cut the tofu into ½-inch cubes.


Cook the curry

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the shallots, garlic, and ginger and cook until fragrant, 1 to 2 minutes. Stir in the Madras spice blend and as much cayenne as you like and cook for 1 minute. Add the coconut milk and tamarind paste, whisking to dissolve the tamarind. Add the tomatoes and 1 cup water and bring to a boil. Reduce to a simmer, stir in the tofu, and simmer until the sauce is thickened, 8 to 10 minutes. Season to taste with salt and pepper.
When the curry is almost done, prepare the garnishes.


Prep the garnishes

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.
  • Cut the lime into wedges.


Transfer the rice to individual bowls and top with the curry. Garnish with the scallions and cilantro and serve with the lime wedges.


Ingredient IQ

In terms of sheer nutrition, black rice has few equals. Rich in vitamins, minerals, and fiber, it also boasts as many antioxidants as an equivalent amount of blueberries.