In order to bring you the best organic produce, some ingredients may differ from those depicted.
Madras curry bowls with crispy tempeh and cucumber
Dairy-Free, Vegan, Gluten-Free
2 Servings, 630 Calories/Serving
Featuring fragrant curry, cool cucumber, and fresh mint, these comforting rice bowls are a feast for the senses.
In your bag
- ½ cup short-grain white rice
- ½ pound organic flax tempeh
- 1½ teaspoons Madras curry powder
- 1 organic red or other bell pepper
- 1 organic cucumber
- 1 organic lime
- 4 or 5 sprigs organic fresh mint
- Sunbasket Indian simmer sauce base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
- ¼ cup organic peas
Calories 630, Total Fat 24g (31% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 120mg (5% DV), Total Carb. 78g (28% DV), Fiber 16g (57% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Tree Nuts (cashew, 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.
Wash produce before use
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ 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, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.
Start the tempeh
- Cut the tempeh crosswise into ¼-inch-thick slices.
In a large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry; season with salt and pepper and as much curry powder as you like. Wipe the pan dry. While the tempeh is cooking, prepare the remaining ingredients.
Prep the remaining ingredients
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips, then cut the strips in half crosswise.
- Peel the cucumber, if desired; cut the cucumber crosswise into ¼-inch-thick slices. Season to taste with salt and pepper. Set aside for garnish.
- Cut the lime into wedges for garnish.
- Strip the mint leaves from the stems; coarsely tear or chop the leaves for garnish.
Crisp the tempeh; cook the curry
In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring frequently, until browned and crisp around the edges, 6 to 8 minutes. Add the bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the Indian simmer sauce base and ½ cup [1 cup] water, season with salt and pepper, and cook until heated through, 1 to 2 minutes. Stir in the peas, remove from the heat, and season to taste with salt and pepper.
Transfer the rice to individual bowls and arrange the curry and cucumber in separate piles on top. Garnish with the mint and serve with the lime wedges.
- Rinse the rice.
- Measure the water for the rice, tempeh, and curry.
- Pat the tempeh dry.
- Strip and tear the mint leaves.
- Help assemble the bowls.