Coconut Turmeric Rice with Kale


by: KarenC

Inspired from fellow blogger Ella.


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serves: 2

For the rice:-

2 tsp olive oil for cooking

4 Shallots - chopped

2 tsp ginger

150g wholegrain brown rice

1 tsp turmeric

500ml vegetable stock

For the Kale:-

2 large Handfuls of Kale - red and green type

1 tbsp olive oil for cooking

1 tsp garlic

50ml vegetable stock

50ml coconut milk

30g toasted cashew nuts for topping

30g toasted coconut flakes for topping

Nutrition Facts
Coconut Turmeric Rice with Kale

Servings Per Recipe: 2

Amount per Serving

Calories: 519

  • Total Fat: 20.6 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1098.3 mg
  • Total Carbs: 75.1 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 6.4 g
  • Protein: 11.1 g

how is this calculated?

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1.  Heat a pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one minute.

2.  Measure in the vegetable stock and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, or until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.

3.  Towards the end of the rice being ready, heat the tablespoon of olive in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in the vegetable stock, cover, and let kale cook for a few minutes, stirring occasionally.

4.  Add in the coconut milk and continue to cook kale, roughly 1 more minute more.

5.  Add the kale mixture to the rice mixture and stir through.

6.  Top with the cashews and coconut and serve.

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