Rice with Kale & Butternut Pumpkin

Rice with Kale & Butternut Pumpkin


6 people made this

For vegetables that are high in anti-oxidants and fibre, you can't beat butternut pumpkin and leafy kale.

Lynn Lewis

Serves: 6 

  • 1/2 cup (100 g) basmati rice
  • 1 tablespoon curry powder
  • 500 g kale, tough stems removed and kale leaves blanched
  • 250 g butternut pumpkin, seeded, peeled and cut in 2.5 cm pieces
  • 1/4 cup (40 g) raisins
  • 1 cup (250 ml) reduced-fat coconut milk
  • 3/4 cup (185 ml) water
  • 1 teaspoon salt

Preparation: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, pumpkin, 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.


…that rice rarely, if ever, causes food allergies and is a staple for half the world's population? Basmati rice is an aromatic rice native to India and Pakistan. It is suitable for pilafs, as the grains stay dry and separate during cooking.

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Reviews (3)


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


It wasnt the nicest dish i have made.. lacked in flavour i think it could use some more spices! - 08 May 2011


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

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