Turmeric Rice with Coconut Kale

  This vegan dish packs a healthy punch with superfoods such as kale, ginger, and turmeric spice. Try this for dinner and your taste buds (and body) will thank you.  

This vegan dish packs a healthy punch with superfoods such as kale, ginger, and turmeric spice. Try this for dinner and your taste buds (and body) will thank you.  

 

Ingredients:

Turmeric Rice

2 tsp olive oil

¼ cup minced yellow onion

2 tsp minced ginger

1 cup brown rice

1 tsp ground turmeric

1 ½ cups low-sodium vegetable broth

salt, to taste

 

Kale

1 bunch lacinato kale

1 tbsp olive oil

4 cloves garlic, minced

½ cup low-sodium vegetable broth

¾ cup full-fat coconut milk

salt, to taste

Toasted cashews and toasted coconut flakes for topping

 

Directions:

1.  Heat oil in medium sized pot over medium-low heat. Add the onion and cook until the onions are translucent and fragrant, about 5 minutes. Stir in ginger, cooking for one minute. Next, add rice and turmeric, stir well and toast for one minute. Add 1 ½ cups vegetable broth and bring to boil, reduce to simmer, cover and let cook for 35-40 minutes. Remove from heat and allow to sit for ten minutes.

 

2.  Wash the kale, remove the stems and cut the leaves into ¼ inch strips. When the rice is almost ready, heat 1 tablespoon olive oil in a large, wide pan. Add in the garlic, cooking for roughly one minute. Add the chopped kale and stir to coat with the garlic. Add ½ 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, about 5 minutes. Add salt to taste.

 

3.  Serve greens over a large scoop of turmeric rice and top with toasted cashews and coconut.


Source: @naturallyella

https://naturallyella.com/turmeric-rice-with-coconut-kale/