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a bowl of food on a plate

We love this plant-based recipe, not only because it is delicious and satisfying, but also because of the how well balanced it is from a nutritional standpoint. A great mix of vegetables, protein and healthy fats, it also has a variety of different kinds of vegetables that we look to incorporate—green leafy, crunchy, etc. From legumes to hemp seeds, and the protein naturally found in vegetables, there is a full serving of plant-based protein. The coconut milk is also an excellent source of nutrients, including healthy fats. The fresh herbs and spices increase the flavor, as well as the healthy supporting benefits. We hope you enjoy making this at home!

For the Curry: 


  • 1 Tbsp Olive Oil or Ghee (clarified browned butter)

  • 1 large Onion*, medium dice

  • 6 each Green Cardamom Pods, lightly crushed (or 1 tsp ground)

  • 1-2 stick Cinnamon

  • 2 tsp Turmeric*

  • 1 Tbsp Garam Masala*

  • 1 Tbsp Fenugreek*

  • 1 tsp Fennel Seeds

  • ½ tsp Nutmeg

  • 1-2 tsp Cayenne

  • 3 cups Vegetable Stock*

  • 1 pound Collard Greens*, rough chopped

  • 1 large Waxy Potato*, medium dice

  • 1 ½ head Cauliflower*, cut into bite sized florets

  • 3 cups Chickpeas* (canned), drained and rinsed

  • 2 cup Coconut Milk* (canned)

  • 3 Tbsp Hemp Seeds*, ground

  • ¼ cup Cilantro, minced

  • to taste Salt & Pepper

  • 1 cup Greek Yogurt* (for topping)


  1. Heat the ghee in a large pot over med-high heat.  Add the onions and sauté the onion until it starts to turn a nice golden brown.  Add in the spices from the cardamom pods to the cayenne pepper.  Stir in the coconut milk and stock and bring to a simmer for about 15 minutes.

  2. Add in the collard greens, ground hemp seeds, potatoes, cauliflower and chickpeas; simmer for about 10-15 minutes.  Add some salt and pepper.  Simmer the mixture until all the vegetables are nice and tender, adjust seasoning and stir in the cilantro.

*Indicates ingredients containing protein

For the Basil Rice: 


  • 2¼ cups Water

  • ½ cup Basil, rough chopped

  • 2 Tbsp Vegetable Oil (optional)

  • 1½ cups Long Grain Rice, rinsed and dried

  • to taste Salt & Pepper


  1. Place the water & basil into a blender & blend on high for a few minutes.

  2. Heat the oil in a sauce pan over med-high heat.  Add in the rice and sauté for 2-3 minutes.  (If not using oil, skip to step #3)

  3. Add in the basil water, bring to a simmer, cover (reducing heat to maintain a simmer) and continue to cook for about 15 minutes until the rice is tender.  Remove from the heat and fluff before serving.

To Serve 

Add curry on top of rice; top with Greek yogurt and lime. Also may add Chutney or Chapati.