Madras curry bowls with crispy tempeh and cucumber

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

Madras curry bowls with crispy tempeh and cucumber

Gluten-Free, Vegan, Dairy-Free

2 Servings, 630 Calories/Serving

30–45 Minutes

These rice bowls are brimming with parcels of fragrant tempeh curry, cool cucumber, fresh mint, and a squeeze of lime. They’re a feast for the eyes as well as the taste buds.

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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.
  • ½ cup jade rice
  • ½ pound organic flax tempeh
  • 1 organic red or other bell pepper
  • 1 organic cucumber
  • 1 organic lime
  • 4 or 5 sprigs organic fresh mint
  • Sun Basket Madras curry simmer sauce base (coconut milk - onion - garlic - ginger - Madras curry powder - tamarind puree - maple syrup - coriander - turmeric)
  • ¼ cup organic peas

Nutrition per serving

Calories: 630, Protein: 28g (56% DV), Fiber: 17g (68% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 2.5g, Saturated Fat: 11g (55% DV), Cholesterol: 0mg (0% DV), Sodium: 40mg (2% DV), Carbohydrates: 78g (26% DV), Total Sugars: 11g, Added Sugars: 1.57g (3% DV).
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.

Instructions

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

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup [1 cup plus 2 tablespoons] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, soften the tempeh.

2

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. Wipe the pan dry.
While the tempeh cooks, prepare the remaining ingredients.

3

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.

4

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 curry simmer sauce base and ½ cup [1 cup] water, season with salt and pepper, and cook until warmed through, 1 to 2 minutes. Stir in the peas, remove from the heat, and season to taste with salt and pepper.

Serve

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.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice and tempeh.
  • Strip and tear the mint leaves.
  • Help assemble the bowls.