Yellow coconut curry tofu with black rice

Gluten Free, Vegetarian, Dairy Free

2 Servings, 610 Calories/Serving

25 – 35 Minutes

Fans of our Globetrotter trip to India last month might remember the fragrant taste of garam masala in the marinade for our tandoori-style chicken. Here the northern Indian spice blend joins Madras curry powder from the Southeastern port city of Chennai, in an intriguing cross-country seasoning for this easy stew. The golden color of the sauce is particularly striking against the black rice.


  • ¾ cup Lotus Foods Forbidden black rice
  • Peeled fresh garlic
  • Fresh ginger
  • ½ pound Hodo Soy braised tofu
  • 1 red bell pepper
  • ¼ pound cremini mushrooms
  • 1 lime
  • Curry spice blend (yellow curry powder - madras curry powder - garam masala)
  • ½ cup coconut milk
  • 5 ounces baby spinach



Cook the rice

In a pot over medium-high heat, combine the rice with 1½ cups water and season with salt. 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, make the curry.


Prep the curry ingredients

  • Finely chop enough garlic to measure 1 teaspoon.
  • Peel and finely chop or grate the ginger.
  • Cut the tofu into 1-inch cubes.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into thin strips.
  • Thinly slice the mushrooms.
  • Cut the lime in half. Juice half; cut half into wedges.


Cook the curry

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the garlic, ginger, and curry spice blend and cook until just fragrant, about 30 seconds.
Add the tofu, bell pepper, and mushrooms, season with salt, and cook, stirring often, until lightly browned and the vegetables are just tender, 4 to 5 minutes.
Pour in the coconut milk and ½ cup water. Bring to a boil, reduce to a simmer, and cook until the vegetables have softened slightly, 2 to 3 minutes. Add the spinach and simmer until wilted, 1 to 2 minutes. Stir in the lime juice and season to taste with salt.



Transfer the rice to individual bowls. Top with the curry, and serve with the lime wedges.


Supplier IQ

Before we discovered Hodo Soy, we thought tofu was boring. A bland substitute for meat; we ate it but we didn’t enjoy it. Then we tasted the artisan tofu Minh Tsai makes in Oakland, Calif. with organic, non-GMO soybeans. Suddenly it became clear why tofu is a food that has endured for centuries. When made with care, tofu can be clean-tasting and sweet, a delicious food that stands on its own.

Nutrition per serving: Calories: 610, Protein: 23 g, Total Fat: 25 g, Monounsaturated Fat: 11.5 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 4.5 g, Cholesterol: 0 mg, Carbohydrates: 83 g, Fiber: 14 g, Added Sugar: 0 g, Sodium: 620 mg

Contains: soy

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