Turmeric Rice with Coconut Kale


Every year towards the end of the summer I start getting so excited for fall. I get all tingly and twinkly thinking of bonfires, scarves, Halloween and delicious food! This turmeric rice with coconut kale is really perfect for fall because it’s so warm and comforting but it’s not super heavy. I think it would be really nice to eat this snuggled up on a cold night under a blanket by a fire with good friends and family sitting around you. (Although I have to say, I made this for the first time on a 90something degree day in July and it hit the spot pretty freaking good!) Let me know in the comments what your favorite fall dish is, I would love to hear what everyone is looking forward to making this year and I hope you try this recipe, too!


*I used all organic ingredients*

Recipe makes 2 servings:

For the Turmeric Rice

Extra Virgin Olive Oil for the pan

½ cup minced vidalia onion

2 teaspoons minced ginger

1 cup sprouted rice (I used Tru Roots Accents Sprouted Rice Trio)

1-2 teaspoons turmeric (depending on your taste)

1 3/4 cup vegetable broth plus a few tablespoons.

Hawaiian red salt to taste


For the Coconut Kale

Extra Virgin Olive Oil for the pan

1 bunch curly kale

4-6 cloves of garlic minced

½ cup vegetable broth

¾ cup full-fat coconut milk

Hawaiian Red salt to taste

Pepper to taste

1 teaspoon garlic powder

½ teaspoon red pepper flakes

Coconut flakes for topping



Heat olive oil a medium pot over medium heat. Add the onion and cook for 5 minutes, until the onions are translucent.Add the ginger and cook for another minute or two.



Pour in the turmeric and rice, stir everything together and then let it the rice toast for about a minute.


Next, add 1 ¾ cup vegetable broth and bring mixture to a boil. Reduce heat and let simmer, covered, for 25 minutes. Remove from heat, add in a few tablespoons of broth and cover it again to let that absorb for about 10 minutes.



To prepare the kale, wash and dry the leaves. Tear the leaves into bite-sized pieces (I include the stem – I find it sweet) and tear the stems into ½ inch long pieces. Once the rice is almost finished, heat olive oil in a large wide pot. Add the garlic and stir, cook for about a minute.



Add in the kale and stir with the garlic and oil for about a minute (make sure you dry any water off the kale before you add it to the pot or else the olive oil will pop and spew around). Pour the vegetable broth into the pot, cover and let cook for about 5 minutes, stirring every few minutes.


Add in the coconut milk (I stir the coconut milk in the can to mix it all back together – the solids separate from the liquids in cool temps) and continue to cook kale until tender, about 5 more minutes. Add in salt, pepper, garlic powder and red pepper flakes and stir everything to combine.


Serve rice and greens together with coconut flakes sprinkled on top (I didn’t toast mine but you could to give them a nuttier flavor)








(I found the original recipe on but tweaked it to my liking, feel free to tweak away!)

5 thoughts on “Turmeric Rice with Coconut Kale

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