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One-pot turmeric coconut rice with kale

one-pot turmeric coconut rice with kale in a skillet with a spoon.

5 from 1 reviews

One-pot turmeric coconut rice with kale is filled with plant-based riches in one skillet with delightful layers of flavor and textures.


Units Scale
  • 1/2 cup unsweetened coconut flakes
  • 1 tablespoon white or black sesame seeds
  • 2 scallions (green onions), thinly sliced, white and green parts separated
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 2 cups long-grain rice, such as basmati or jasmine
  • 2 cups of water or vegetable broth
  • 1 -14 oz. (400 gm.) can coconut milk
  • 2 cups chopped kale
  • Zest and juice of 1 lime


  1. Rinse the rice and set it aside.
  2. In a large skillet or medium pot, toast the coconut flakes and sesame seeds over medium heat until they start to brown (1-2 minutes). Transfer them to a small dish and set aside. 
  3. Be sure the skillet is still hot, then add the white parts of the scallions, turmeric, and ground pepper. Stir them for another minute, then add the rice.
  4. Toast the rice, stirring it frequently for 2-3 minutes.
  5. Stir in the coconut milk and broth. Be sure to stir the bottom to lift up bits of scallions and turmeric. Mix the rice well so that it doesn’t clump up.
  6. Bring the rice to a boil and then turn it down to a low simmer. Cover the pan and cook the rice for 30-35 minutes until the liquid is absorbed and the rice is tender. Check the rice a few times and add more vegetable broth as needed.
  7. When the rice is done, check that there is a little bit of liquid left in the pan. Add 1/2 a cup of water or broth if there is none left before adding the kale. Spread the kale evenly on the top of the skillet. Add the green parts of the scallions and the lemon juice and zest. Replace the lid and steam it for 5 minutes. Cut the heat and leave covered until ready to serve.
  8. Add the toasted coconut flakes and sesame seeds to the top right before serving.
  9. Serve with additional lime wedges if desired.


  • The type of rice will dictate the amount of liquid and cooking time. If you use white rice, start with 1 1 ¼ cups of broth. Check during the cooking process and add more broth if necessary.
  • You can use chopped spinach in place of the kale. If you use frozen spinach, be sure to thaw it and squeeze out any excess moisture.
  • If you want a lower fat version of this recipe, replace the coconut milk with plant-milk or coconut water with a few drops of coconut extract for more flavor.

Keywords: turmeric coconut rice with kale