Weathered Coconut Kale & Turmeric Rice
Inspired by the mutant, Storm, this Coconut Kale and Turmeric Rice is a traditional Kenyan dish usually made with Sakuma Wiki.
Servings
2
Ready In:
25 minutes
Good For:
Dinner
Inspiration from
Storm
Storm is a fictional superhero appearing in American comic books published by Marvel Comics. Descended from a long line of African witch-priestesses, Storm is a member of a fictional subspecies of humans born with superhuman abilities known as mutants. She is able to control the weather and atmosphere and is considered to be one of the most powerful mutants on the planet.
Born Ororo Munroe to a tribal princess of Kenya and an African-American photojournalist father, Storm is raised in Harlem, New York City, New York, United States and Cairo, Egypt. She was made an orphan after her parents were killed in the midst of an Arab–Israeli conflict. An incident at this time also traumatised Munroe, leaving her with claustrophobia that she would struggle with for life.
Ingredients
2 portions Basmati Rice (soaked)
2 tbsp Oil
1 tsp Cumin Seeds
1 Bay Leaf
0.5 tsp Turmeric Powder
1 Vegetable Stock Cube
Chopped coriander leaves
1 Onion (sliced)
1 tsp Garlic (minced)
1 Tomato (chopped)
Salt (to taste)
180g Kale (chopped)
400ml Coconut Milk
This traditional Kenyan dish is usually made with Sakuma Wiki however it is harder to get hold of in the UK, so I used Kale instead as it is closed in family to the Sakuma Wiki. If you can find Sakuma Wiki, I would swap that in to get a better experience of the dish!
Step by Step Instructions
Step 1
Heat half the oil in a saucepan and add the cumin seeds. Once they have started splattering, add the bay leaf and stir. Add the rice and turmeric powder and crumble in the stock cube then stir.
Step 2
Add 400ml of water, stir and cover with a lid. Let simmer for 12-15 minutes and then sprinkle coriander leaves on it. Fluff with a fork and set aside.
Step 3
Heat the remaining oil in another saucepan and add the onion and garlic and stir. Add the tomatoes and salt and let simmer for 5 minutes.
Step 4
Add the kale leaves and coconut milk and let cook for 10-12 minutes. Serve the coconut kale with turmeric rice and enjoy.
Weathered Coconut Kale & Turmeric Rice
Equipment
- Saucepan
- Lidded Saucepan
Ingredients
- 2 portions Basmati Rice soaked
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 0.5 tsp Turmeric Powder
- 1 Vegetable Stock Cube
- Coriander Leaves chopped
- 1 Onion sliced
- 1 tsp Garlic minced
- 1 Tomato chopped
- Salt to taste
- 180 g Kale chopped
- 400 ml Coconut Milk
Instructions
- Heat half the oil in a saucepan and add the cumin seeds. Once they have started splattering, add the bay leaf and stir. Add the rice and turmeric powder and crumble in the stock cube then stir.
- Add 400ml of water, stir and cover with a lid. Let simmer for 12-15 minutes and then sprinkle coriander leaves on it. Fluff with a fork and set aside.
- Heat the remaining oil in another saucepan and add the onion and garlic and stir. Add the tomatoes and salt and let simmer for 5 minutes.
- Add the kale leaves and coconut milk and let cook for 10-12 minutes. Serve the coconut kale with turmeric rice and enjoy.
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