Curried tempeh stir-fry with black rice

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

Curried tempeh stir-fry with black rice

Vegan, Dairy-Free, Gluten-Free

2 Servings, 640 Calories/Serving

25–40 Minutes

This colorful gluten-free curry, tossed with protein-packed tempeh, comes together easily while you cook the black rice.

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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
  • ½ pound organic flax tempeh
  • ¼ pound organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh Thai or Italian basil
  • 1 teaspoon curry powder
  • Sun Basket stir-fry blend (gluten-free tamari - toasted sesame oil - rice vinegar - garlic - ginger)
  • 5 ounces organic baby spinach or other leafy greens
Ingredient IQ
Cup for cup, black rice contains the most protein, fiber, and antioxidants of any rice. The grains develop their deep purplish-black hue from a powerful antioxidant called anthocyanin—the same one that gives blueberries both their pigment and their status as a superfood.

Nutrition per serving

Calories: 640, Protein: 30g (60% DV), Fiber: 15g (60% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 10g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 810mg (34% DV), Carbohydrates: 79g (26% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV).
Contains: 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] 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.
While the rice cooks, prepare the tempeh.

2

Start the tempeh

  • Cut the tempeh into 1-inch pieces.
In a wok or large frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate. Wipe the pan dry.
While the tempeh cooks, prepare the remaining ingredients.

3

Prep the tomatoes and basil; cook the stir-fry

  • Cut the tomatoes in half.
  • Strip the Thai basil leaves from the stems.
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 curry powder, season with salt and pepper, and cook, stirring occasionally, until the tempeh is just starting to brown, 2 to 3 minutes.
Reduce the heat to medium, stir in the tomatoes and stir-fry blend, and cook until the tomatoes start to soften, 1 to 2 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat, stir in the basil, and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls, top with the tempeh stir-fry, and serve.
Kids Can!
  • Measure the water for the rice and tempeh.
  • Time the rice.
  • Strip the basil leaves.