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

Curried tempeh stir-fry with black rice

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

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)
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
  • 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
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - rice vinegar - garlic - ginger)
  • 5 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 640, Total Fat 23g (29% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 810mg (35% DV), Total Carb. 79g (29% DV), Fiber 15g (54% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Soybeans, Sesame

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, Sesame.


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

Wash produce before use


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.


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.


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.


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.