Coconut Kale with Tumeric Rice

August 04, 2019

Coconut Kale with Tumeric Rice

Hello, Monday! We love Meatless Monday’s around here. It’s a day to get creative yet keep it simple. This side dish is so healthy yet so delicious. Impress your guests, feed your family or make a batch for you lunches for the week. Your body will thank you! 


Coconut Kale with Tumeric Rice

Author: Naturally Ella



  • 2 teaspoons olive oil
  • 1/4 cup yellow onion (minced)
  • 2 teaspoons minced ginger
  • 1 cup brown rice (short grain)
  • 1 teaspoon turmeric
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon salt (if needed)
  • 1 bunch of kale
  • 1 tablespoon olive oil
  • 4 cloves garlic (minced)
  • 1/2 cup vegetable broth
  • 3/4 cup full fat coconut milk
  • salt
  • toasted cashews (for topping)
  • coconut flakes (Toasted, for topping)



  • Heat a medium sized pot over medium-low heat. Add the onion and cook for 4 to 5 minutes, until the onions are translucent and fragrant. Stir in the ginger, cooking for one minute. Next, add in the rice and turmeric, toasting for one more minute. Measure in 1 1/2 cups vegetable broth and bring mixture to a boil, reduce to a simmer, cover, and let cook for 35 to 40 minutes, until the majority of liquid has been absorbed. Remove from heat and allow to sit for 10 minutes.
  • Prepare the kale by removing the stems and cutting the leaves into 1/4 inch strips. Towards the end of the rice being ready, heat 1 tablespoon of olive oil 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 1/2 cup vegetable broth, cover, and let kale cook for 5 minutes, stirring occasionally.
  • Add in the coconut milk and continue to cook greens until tender, roughly 3 to 5 minutes more. Taste and add salt as needed.
  • Serve greens over a large scoop of turmeric rice and top with toasted cashews and coconut.

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