Crazy Curry Bowl

Yield: 100 Servings

Vegetable: ½ cup

Meat/Meat Alternative: 2 oz.

Grain: 2 oz.

13 pounds Rice, brown, long grain, parboiled, dry

3 ¼ gallon Water

Tempeh, crumbled, curry-seasoned

14 pounds Tempeh

2 gallons Water

Pan coating spray, bakery release As needed

½ cup Curry, dry powder, spices

½ cup Chili, dry powder, spices

5 ½ pounds Broccoli, frozen, cut or chopped, without salt

5 ½ pounds Sugar snap peas

3 pounds Carrots, shredded (matchstick)

2 ½ no. 10 cans Beans, garbanzo, canned, drained

1 ½ cups Water

2/3 cup Curry, dry powder, spices

½ cup Garlic, dry powder, spices

¼ cup Pepper, black, ground, spices

2 tablespoons Salt, kosher

3 quarts Coconut milk, unsweetened

Combine rice and hot tap water in 4-inch baking pan. (1# rice = half pan; 2# rice = full size pan)
.Cover each pan tightly with aluminum foil. Bake in 350°F convection oven for 35-45 minutes or until water is absorbed.
Carefully transfer rice into 2-inch serving pan.Hot Hold: Hold at >= 140°F
Cover tempeh with boiling water and cover for 30 minutes to soften
Drain water completely and crumble onto a vegetable oil sprayed sheet pan.
Add curry and chili powders and toss to evenly coat
Bake at 350°F. for 20 minutes. CCP-Minimum internal temperature should be 140° F. or above.Hot Hold: Hold at >= 140°F
Combine broccoli, carrots, sugar snap peas, garbanzo beans, and water in a steam table pan. Steam for 10 minutes, until vegetables have softened. CCP-Minimum internal temperature should be 140°F. or above.
Combine the coconut milk, curry powder, garlic powder, salt and pepper; mix well and add to the vegetable mixture. Allow mixture to simmer for about 3 minutes.
Transfer to a service pan and toss with curry-seasoned tempeh crumbles. CCP-Hold hot (140°F. or above) for service.
Cover and hold in warmer until meal service.
To assemble bowl: Portion 2/3 cup of curry on top of 1 cup of brown rice. Serve Immediately

Source: Jeremy West, Greeley-Evans Weld County School District 6