Madras curry tofu with black rice

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

Madras curry tofu with black rice

Madras curry tofu with black rice

Gluten-Free Friendly, Dairy-Free, Vegetarian, Spicy

2 Servings, 650 Calories/Serving

30 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, clearly falls into that category. Chef Justine’s version is slightly less fiery than what you might find in an Indian restaurant but not at all restrained when it comes to flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • 12 ounces Hodo Soy firm tofu
  • 1- 2 shallots
  • 2 garlic cloves
  • 1-inch piece fresh ginger
  • 2-3 tomatoes
  • Madras spice mix ( cane sugar-coriander-madras curry powder- turmeric)
  • ¼ tsp. cayenne (optional)
  • 1 cup coconut milk
  • 1 teaspoon tamarind paste
  • 2 scallions
  • Small bunch cilantro
  • 1 lime

Nutrition per serving

Instructions

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

Wash produce before use

1

Cook the rice

In a 2-quart saucepan, combine the rice with 1½ cups water. Season with salt and bring to a boil over high heat. Reduce to a simmer, cover and cook until the rice is tender, about 30 minutes.
  • While the rice cooks,
  • Prepare the curry.

2

Prep the tofu and the vegetables

Cut the tofu into ½-inch cubes. Peel and slice the shallot and garlic. Peel and grate the ginger. Seed the tomatoes and cut into 1-inch cubes.

3

Make the curry

In a 12-inch frying pan, heat 2 tablespoons oil until hot but not smoking. Add the shallots, garlic and ginger and cook until fragrant, about 2 minutes. Add the spice mix and the cayenne, if using, and toast for one minute. Add the coconut, tamarind and 1 cup water and whisk to dissolve the tamarind. Add the tomatoes, bring to boil, reduce to a simmer, add the tofu and simmer until the liquid is reduced by about half, about 10 minutes. While the curry cooks, Trim the root and chop the scallions. Rinse, dry, and chop the cilantro . Cut the lime into wedges.

Serve

Season the curry with salt and pepper to taste. Divide the rice between two bowls, top with the curry, garnish with the scallions and cilantro. Serve with the lime wedges.
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