Madras coconut curry with tofu, tomatoes, and black rice

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

Madras coconut curry with tofu, tomatoes, and black rice

Dairy-Free, Vegan, Mediterranean, Gluten-Free

2 Servings, 640 Calories/Serving

25–40 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 6 ounces organic grape or cherry tomatoes
  • 10 ounces Hodo organic firm tofu
  • Sun Basket Madras curry simmer sauce base (coconut milk - onion - garlic - ginger - Madras curry powder - tamarind - maple syrup - coriander - turmeric)
  • ¼ teaspoon cayenne (optional)
  • 1 organic lime
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories: 640, Protein: 33g (66% DV), Fiber: 15g (60% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 2g, Saturated Fat: 8g (40% DV), Cholesterol: 0mg (0% DV), Sodium: 30mg (1% DV), Carbohydrates: 85g (28% DV), Total Sugars: 7g, Added Sugars: 1g (2% DV).
Contains: Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the black rice and 1¼ cups [2¼ cups] lightly salted 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. Remove from the heat and keep covered.
While the rice cooks, prepare the curry.

2

Prep and cook the curry

  • Cut the tomatoes in half.
  • Cut the tofu into ½-inch cubes.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the Madras curry simmer sauce base and as much cayenne as you like and cook until fragrant, about 1 minute. Add the tomatoes and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer, add the tofu, and cook, stirring occasionally, until the sauce is thickened, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
When the curry is almost done, prepare the garnishes.

3

Prep the garnishes

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

Serve

Transfer the rice to individual bowls and top with the curry. Garnish with the scallions and cilantro and serve with the lime wedges.
Kids Can!
  • Measure the water for the rice and curry.
  • Time the rice.
  • Garnish the curry.