Okay, so I know what you’re thinking…rice porridge is a breakfast meal! Well, I respond with “Who’s going to stop me, the porridge police?!” We have pancakes and eggs for dinner, why not Kale & Curry White Rice Porridge?! To be honest with you, when I developed this recipe, I was attempting to make a soup. I did not add enough broth to the base, which is made up of butternut squash, broth and coconut milk. But it didn’t matter, because the meal that came out of that mistake was AMAZING!
Each creamy bite was a burst of flavor that can only be described as ‘homey’. It tastes like home. Not the curry, which is obviously an Indian flavor, not the rice … It’s the entire cohesive bite that gives me nostalgia for a distant experience that I can’t quite put my finger on. I think you will know what I mean when you make it.
What Does This Rice Porridge Recipe Taste Like?
The texture of this dish is similar to a very creamy risotto, however, it is not slow cooked like risotto is. You get all of the textures of a risotto, without the hours of work and tedious directions. You pretty much put all of the ingredients for the base in a pot and let them do their thing for 30 minutes, blend them, and boom! Add the rice and veggies, and you’re done! It’s bright, creamy and very warming. Perfect as a winter dinner recipe.
This delicious kale dinner recipe calls for chicken broth, but to make it vegetarian and vegan, you can absolutely use vegetable broth! I tossed pieces of roasted chicken breast into my porridge, but feel free to use tofu or even seitan. If you are wondering what to make with frozen peas, this is a great dump dinner recipe for frozen vegetables!
Is This A Healthy Porridge Recipe?
It absolutely is! Healthy white rice recipes are far and few between, but because of all of the delicious superfoods that we add to the dish, this is definitely a healthy rice dinner recipe!
|Curry||This traditional Indian spice is LOADED with health benefits, including containing antioxidants, antidiabetic properties, antibacterial properties, anticancer properties and it’s potential ability to help with digestive concerns. Curry powder is made up of spices like turmeric, coriander, and chili pepper, which all have shown to provide strong anti-inflammatory benefits.|
|Butternut Squash||Besides being a great source of fiber, butternut squash is also full of antioxidants and vitamins like vitamin A.|
|Kale||Similar to butternut squash, kale is a superfood that is rich in fiber, antioxidants and vitamin A! It also a great source of plant based vitamin C and vitamin K.|
Kale & Curry White Rice Porridge
- Immersion blender or blender
- 2 medium butternut squash, peeled and chopped into large cubes
- 1 13.5 oz can of coconut milk
- 1 cup chicken broth or vegetable broth
- 1 1/2 tsp salt, divided
- 2 tsp curry powder
- 1 tbsp curry paste
- 1 tsp garam masala
- 1/2 tsp celery seed (you can omit this if you don't have it)
- 1 tbsp tomato paste
- 1 cup white rice, rinsed
- 1 cup kale, stems removed and ripped into pieces
- 1 13oz bag of frozen peas (the steam bag is preferred and makes your life easier, but a can of peas works just as well!)
- 2 tbsp coconut or olive oil, divided
- In a large stock pot, place the chopped butternut squash, entire can of coconut milk, broth, 1/2 tsp salt, curry powder and paste, garam masala, celery seed and tomato paste. Note that the coconut milk will be chunky until it heats up. Bring the pot to a boil and simmer until the butternut squash is completely soft, about 30 minutes.
- While the butternut squash is cooking, make the rice. Heat 1 tbsp of oil in a skillet over medium heat. Add rinsed rice and saute for about 2 minutes, stirring frequently. Now add 2 cups of water and about 1 tsp of salt. Place a lid on the rice, bring to a boil and lower to a simmer until all of the liquid is absorbed.
- About 15 minutes before the butternut squash is done, heat a skillet over medium heat. Add your steamed peas or drained and rinsed canned peas to the skillet with about 1 tbsp of coconut oil. Saute for about 4 minutes, turning the peas frequently. Now add your kale and continue to saute for about 2 minutes. Note that the kale should not be completely wilted.
- When the butternut squash is done, remove from heat for 5 minutes. Using a hand held immersion blender, blend the mixture until it is completely smooth, with no lumps.
- Toss in the cooked rice and sauteed peas and kale. Stir to combine. Taste and season accordingly. Enjoy!
- To make this vegan and vegetarian, use vegetable broth instead of chicken broth.
- I added roasted chicken to my curry and kale rice porridge, but you can add any protein you wish, including tofu, seitan, sausage, beef, turkey ect. Or just eat it as is!
Did you like my ‘Kale & Curry White Rice Porridge’ recipe? If so, go check out my ‘Lemon Orzo Salad‘ recipe!
This light and bright pasta salad combines grilled tomatoes and artichoke hearts with fresh raw arugula and basil for an elegant summer pasta salad. The lemon and olive oil act as a natural and healthy ‘sauce’ for the tiny pasta. This recipe can be served vegan, or you can add chicken, shrimp or beef for …