Madras coconut curry with lime, tofu, and black rice

Gluten Free, Vegetarian, Dairy Free, Spicy

2 Servings, 650 Calories/Serving

35 Minutes

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.
In a pot, combine the rice and 1½ cups salted water and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender, 25 to 30 minutes. Season to taste with salt and pepper. While the rice cooks, prepare the curry.


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

In a pan over medium heat, heat 2 tablespoons oil until hot but not smoking. Add the shallots, garlic, and ginger, and cook until fragrant, 2 minutes. Add the Madras spice blend and as much cayenne pepper 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, 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.



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. It’s richer in vitamins, minerals, and fiber than any other bran rice, and has a many antioxidants as an equivalent amount of blueberries.

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

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