Name: Sunshine Kabocha & Rainbow Chard Red Curry
Prep time: 10 min
Cook time: 55 min
Total time: 95 min

Sunshine Kabocha & Rainbow Chard Red Curry

This fun and healthy Sunshine Kabocha & Rainbow Chard Red Curry is a combo bowl of kabocha in homemade curry sauce, black bean noodles, and marinated tempeh.

Sunshine Kabocha & Rainbow Chard Red Curry

Prep Time 10

Cook Time 55

Total Time 1 35

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Servings

Instructions

Curry:
Heat a pot or wok over medium heat. Add garlic, squash, curry and tamarind pastes, and tamari sauce, and cook several minutes.
Add coconut milk and let sim- mer for about 20 minutes until squash is nearly cooked through.
Add rainbow chard and cook until wilted, about 5 minutes. Serve over noodles, topped with tempeh.
Prepare noodles according to package instructions. Soften for 1⁄2 hour in hot, salted water.
Tempeh:
Mix all sauce ingredients together and pour over tempeh. Let marinate for 30 minutes.
Bake marinated tempeh at 350°F for 30 minutes, turning once halfway through.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW