Kale and butternut squash curried rice

    (3)
    31 min

    Butternut squash and leafy kale are cooked with basmati rice, curry powder, raisins and coconut milk to make a flavourful vegan main dish or rice side dish.


    1 person made this

    Ingredients
    Serves: 6 

    • 100g basmati rice
    • 1 tablespoon curry powder
    • 500g kale, tough stems removed and kale leaves blanched
    • 250g butternut squash, seeded, peeled and cut in 2.5 cm pieces
    • 40g raisins
    • 250ml light coconut milk
    • 185ml water
    • 1 teaspoon salt

    Method
    Prep:15min  ›  Cook:16min  ›  Ready in:31min 

    1. Heat a large non-stick frying pan over medium-low heat. Add rice. Toast, stirring frequently, until lightly browned, about 3 minutes. Add curry powder. Cook, stirring, 1 minute.
    2. Add kale, butternut squash, raisins, coconut milk, water and salt. Cover and simmer until the liquid is absorbed and the rice and pumpkin are tender, about 12 minutes. Remove from the heat. Leave to stand, covered, for 5 minutes.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    1

    Hi Lynn, This is a quite tasty foundation recipe and most suitable for some variations without straying too far from your original concept and design. I have made this dish now in a number of ways including using the blanched leaves (stems removed) as the outer skin for Kale Rolls and the remaining ingredients as the filling as for Cabbage Rolls. The tougher stems can be cut into small dice, blanched and masked with a creamy cheese based sauce prior to baking in a moderate oven. This option I have used for many years when saving and using the tougher middle stems of Silver beet, a treat which many cooks discard. Thanks for sharing, Allan  -  21 Jul 2014  (Review from Allrecipes AU | NZ)

    by
    1

    It wasnt the nicest dish i have made.. lacked in flavour i think it could use some more spices!  -  08 May 2011  (Review from Allrecipes AU | NZ)

    by
    0

    This recipe was a big hit with everyone I made it for. They all wanted a copy of the recipe. Plus you can eat it hot or as cold leftovers.  -  13 Jan 2014  (Review from Allrecipes AU | NZ)