Skip to main content

Sunshine Kabocha & Rainbow Chard Red Curry

Sunshine Kabocha & Rainbow Chard Red Curry Pg. 26

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 1 small sunshine (orange-skinned) kabocha squash, sliced into 1⁄2 inch thick pieces
  • 1⁄2 bunch rainbow chard, chiffonaded
  • 2 cloves garlic, minced
  • 3 tablespoons red curry paste (less if you don't like spicy foods)
  • 2 tablespoons tamarind paste
  • 2 tablespoons tamari sauce
  • 12 ounces coconut milk
  • 1 package noodles, we used black bean noodles


  • 1 package multi-grain tempeh, sliced into 1⁄2" thick slices
  • 1⁄4 cup grapeseed oil
  • 2 tablespoons yellow mustard
  • 2 tablespoons brown mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons white miso paste
  • Black pepper to taste



1. Heat a pot or wok over medium heat. Add garlic, squash, curry and tamarind pastes, and tamari sauce, and cook several minutes. 

2. Add coconut milk and let sim- mer for about 20 minutes until squash is nearly cooked through. 

3. Add rainbow chard and cook until wilted, about 5 minutes. Serve over noodles, topped with tempeh. 

4. Prepare noodles according to package instructions. Soften for 1⁄2 hour in hot, salted water. 


5. Mix all sauce ingredients together and pour over tempeh. Let marinate for 30 minutes. 

6. 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

Magazine Purim 2014