• 2 cups Alter Eco Thai Sticky Purple RIce
  • 4 cups Therapeutic Chef Vegetable Broth
  • 1 onion, diced
  • 2 TBS coconut oil
  • 2 tsp freshly minced ginger
  • 3 garlic cloves, pressed
  • 1 TBS curry powder
  • sea salt, to taste
  • 2 TBS seasoned rice wine vinegar
  • 1 bunch of kale, de-stemmed, washed, chopped
  • 1 lime, cut into wedges


Cook the rice in the vegetable broth according to package directions. Meanwhile, saute the onion and ginger in the coconut oil in a saute pan over medium-low heat for about 15 minutes, or until soft and the onion is starting to brown. Then add the garlic and saute for another minute. Next push everything to the side of the pan and sprinkle the curry powder on to the bottom of the pan and let it cook for 1 minute As soon as you can smell the scent of curry powder (about 1 minute) quickly deglaze the pan with the vinegar, stirring well to lift any bits from the bottom of the pan. Now add the chopped kale and place a lid on the pan cook for 1 minute. Stir well. Once the rice is cooked through mix the onion-kale mixture in to the rice. Serve with a lime wedge.

Serves 4-6.