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

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.