Kale & Curry White Rice Porridge
This dish is made up of blended butternut squash and rice, and mixed with peas and kale for a healthy and delicious take on rice porridge.
Equipment
- Immersion blender or blender
Ingredients
- 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
Instructions
- 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!
Notes
Tips:
- 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!
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