For many years, I avoided turmeric. There was an accident in one of our early rental houses that left a counter completely stained thanks to a turmeric spill. From that day, I was a bit frightened to use it. I didn’t want to do any more damage. Of course, times change and it’s become a staple ingredient for me. It’s in all my curries, grain bakes, and especially this turmeric rice. Turmeric has a unique flavor and can add such a color to dishes (as probably evident in the rice above). If you’ve never tried turmeric as a main ingredient, I recommend starting off with 1/2 teaspoon and increasing as desired. For these particular photos, I added upwards of two teaspoons.
Coconut Kale with Turmeric Rice
A filling vegan dinner with two of my favorite components: easy turmeric brown rice and rich, coconut-creamed kale. Perfect for dinner or even breakfast.
- 2 teaspoons olive oil
- 1/4 cup minced yellow onion
- 2 teaspoons minced ginger
- 1 cup short grain brown rice
- 1 teaspoon ground turmeric powder
- 1 1/2 cups low-sodium vegetable broth
- salt, to taste
- 1 bunch (8 ounces) lacinato kale
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup low-sodium vegetable broth
- 3/4 cup full-fat coconut milk
- salt, to taste
- Toasted Cashews, for topping
- Toasted Coconut Flakes, 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.