Turmeric Rice with Coconut Kale & Curried Garbanzo Beans

I love a good curry, coconut, turmeric combination and this bowl has it all. Got the idea for this recipe from Naturally Ella’s Turmeric Rice with Coconut Kale and absolutely loved it! I changed around some of the ingredients for personal preference, added the curried garbanzo beans and the curried cauliflower for added nutrients and to make a complete protein (combining brown rice with garbanzo beans).

While it looks like there are a lot of steps to this dish (and there are) they are all super easy and require little effort. Roasting cauliflower is one of my favorite things to cook and adding coconut oil and curry makes them taste DELICIOUS (seriously, try it). Cauliflower is high in fiber, vitamin C, vitamin K, vitamin B-6, and is known as one of the cruciferous vegetables that helps to fight against cancer (i.e. why I eat it all. the. time). I love making cauliflower throughout the winter and spring (when it’s in season) and try to buy it predominantly during those times but feel lucky to have it grown year round in California, so I don’t have to give it up for too long.

I made up my own garbanzo bean topping recipe which turned out SO good. Easy to stick in the oven with the cauliflower and makes for a delicious addition to the turmeric rice and kale while adding the additional amino acids needed to form the complete protein with the combination of brown rice.

The kale cooks quickly with garlic, coconut milk, and sea salt and can be made at the end when you’re almost ready to serve the dish. I always try to incorporate some sort of green into any bowl (or meal) I make as they have an incredible powerhouse of phytonutrients. Also, as greens go, the darker, the better. The more rich and deep green you can get, the more nutrients the plant will have and thus, the more you benefit by eating them.

Topping with toasted cashews and coconut flakes made this dinner (and lunch the next day) well rounded and INSANELY delicious. It tastes even better than it looks. For real. But, what I love most, is how good food like this makes me feel and how my body reacts to eating whole, plant-based foods. We are all individual and react differently to different foods, so it is important to find what works for you but food like this truly makes my body & mind feel amazing, and I hope it does for you too ♥

Turmeric Rice with Coconut Kale & Curried Garbanzo Beans
 
Prep time
Cook time
Total time
 
Turmeric Rice, Coconut Garlic Kale, Curried Cauliflower and Garbanzo Beans with Toasted Cashews and Coconut Flakes
Author:
Recipe type: Bowl
Serves: 70
Ingredients
  • 1 head cauliflower
  • 1 cup brown rice
  • 1 bunch lacinato kale
  • 1 15oz can garbanzo beans
  • ½ cup cashews
  • ½ cup coconut milk
  • ¼ cup coconut flakes
  • ¼ cup chopped yellow onion
  • 4 tbsp coconut oil
  • 3 tsp curry powder
  • 2 tsp minced ginger
  • 2 tsp turmeric
  • 2 tsp sea salt
  • 3 cloves garlic
Instructions
  1. Preheat oven to 375 F and put 2 cups of water to boil
  2. Cook onion in a small saucepan with a little coconut oil for 4 or 5 minutes, add in the ginger and cook for a minute more, then add the turmeric and the rice and cook for 2 more minutes
  3. Add 2 cups boiling water and let simmer on low for 35-45 minutes
  4. Rinse and chop cauliflower and put in a bowl with 1 tbsp coconut oil, 1½ tsp curry powder and sea salt to taste
  5. Spread cauliflower on a baking sheet and bake for 30 minutes or until slightly crunchy on the top
  6. Rinse and put garbanzo beans in a small bowl, adding 1 tbsp coconut oil, 1 tsp curry powder and sea salt to taste, stir until all beans are covered and spread on a small cookie sheet, bake for 10-15 minutes depending on how crunchy or soft you like the beans to be
  7. Chop up garlic and saute with a little coconut oil in a pan on the stove (on low) until golden brown
  8. Rinse and chop up kale
  9. Add coconut milk to garlic on the stove and cook for a few minutes before adding the kale and simmering until kale is cooked through
  10. Put coconut flakes and cashews on a small cookie sheet and toast in the oven until golen brown (should only be a few minutes, watch carefully as they will burn easily!)
  11. Serve all dishes together in a bowl and enjoy!
  12. (I like to make extra of each dish to have for leftovers throughout the week)

References:

Ware RDN, LD, M. (2015). Cauliflower: Health Benefits, Nutritional Information. Medical News Today. Retrieved from http://www.medicalnewstoday.com/articles/282844.php

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