Gotukola with fenugreek & garlic in a savoury coconut milk porridge

A breakfast favourite, this bowl of green goodness is great for the gut, skin, immune system and is yummy to boot!

The bitter green gotukola balances out any internal heat and inflammation (not to mention chlorophyll / greens in general being detoxifying, improving digestive health and oxidation), the coconut milk is nourishing and strengthening to the body, the curry leaves balance blood sugar, support digestion treating constipation, gassiness and/or diarrhea, great for hair, skin, eye sight while garlic is great for immunity, high blood pressure, cholestorol and more…. POWER PACKED!

Traditionally enjoyed in Sri Lanka as ‘kola kande’, here it is, below!

Ingredients:

• 2-3 cups of gotukola (replace with spinach if none available)

• 1 handful of curry leaves

• 1 tsp ghee or coconut oil

• 2 - 3 cloves garlic

• 1/2 tsp fenugreek seeds

• 1 cup water

• Rock salt to taste

• 1 tsp peppercorns

• 1 tsp turmeric powder

• 1/4 cup coconut milk

• 1/2 cup red or brown rice

Method:

Blend gotukola, curry leaves, pepper, turmeric and coconut milk in a blender until smooth.

Boil the rice with the fenugreek seeds, garlic, salt.

After the rice has boiled, add the gotukola mixture with a cup of water, bring back to a simmer. Add extra coconut milk at end if needed to thicken, simmering further.

Serve hot with hakuru (jaggery) or coconut sugar to sweeten, or enjoy by itself

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