Madras coconut curry with lime, tofu, and black rice
Gluten Free, Vegetarian, Dairy Free, Spicy
Many people will tell you that curry is an English invention, a product of colonization rather than a traditional Indian dish. Madras curry, named for the city on the Bay of Bengal now known as Chennai, definitely falls into that category. Chef Justine’s version is slightly less fiery than what you might typically find in a restaurant, but not at all restrained when it comes to flavor—especially served over fragrant black rice.
- ¾ cup Forbidden black rice
- 1 to 2 shallots
- 2 garlic cloves
- ½ ounce fresh ginger
- 2 to 3 Roma tomatoes
- ¾ pound Hodo Soy firm tofu
- Madras spice blend (madras curry powder - cane sugar - coriander - turmeric)
- ¼ teaspoon cayenne (optional)
- 1 cup light coconut milk
- 1 teaspoon tamarind paste
- 2 scallions
- Fresh cilantro
- 1 lime
Cook the rice
- Rinse the black rice.
Prep the curry ingredients
- Peel and thinly slice the shallot.
- Thinly slice the garlic.
- Peel and grate the ginger.
- Cut the tomatoes in half lengthwise, remove the core and seeds, and then cut into ½-inch cubes.
- Cut the tofu into ½-inch cubes.
Make the curry
Add the coconut milk and tamarind paste, whisking to dissolve the tamarind. Add the tomatoes and 1 cup water, bring to boil, then reduce to a simmer. Stir in the tofu and simmer until the liquid is reduced by about half, 8 to 10 minutes. Season to taste with salt and pepper. While the curry cooks, prep the garnishes.
Prep the garnishes
- Trim and thinly slice the scallions.
- Coarsely chop the cilantro.
- Cut the lime into wedges.
Nutrition per serving: Calories: 650, Protein: 27 g, Total Fat: 27 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 9 g, Cholesterol: 0 mg, Carbohydrates: 82 g, Fiber: 10 g, Added Sugar: 2 g, Sodium: 530 mg