• 200g kale leaves
  • 2 cups coconut milk
  • 1 tbsp turmeric
  • 1tsp black pepper
  • 2tbsp vindaloo curry
  • 100g wild rice (semi peeled)
  • 2 tbsp olive oil
  • 2 avocados
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Soak rice for approx 6 hours or until soft.

Mix together spices with oil and coconut milk

Stir with kale and rice

Warm up for two hours in a slow cooker or similar on max 45 degrees Celsius (115F)