Vegan Chickpea Kedgeree (GF)

Vegan Chickpea Kedgeree (GF)

This Vegan Chickpea Kedgeree is easy to make, super flavourful and so nutritious! 

Vegan Chickpea Kedgeree (GF)

I’ve shared several flavoured rice recipes on my blog now, like this Yellow Turmeric Rice and this Thai Green Curry Rice, but this Vegan Chickpea Kedgeree may just be my new favourite! 

If you’ve never had Kedgeree, it’s an Anglo-Indian dish that consists of rice flavoured with curry powder, parsley, smoked haddock poached in milk or double cream, and topped with boiled eggs. 

Vegan Chickpea Kedgeree (GF)

I’ve never actually eaten or made a traditional kedgeree – the mixture of the smoked haddock, cream, boiled eggs and curry powder has never really appealed to me. However, I was keen to try out a veganised version, which, thankfully omits most of the above ingredients.

Vegan Chickpea Kedgeree (GF)

For my version, I started off with some coconut oil (to replace the butter or ghee), to fry onions, garlic and ginger. I then added a little curry powder for a subtly-spiced flavour and turmeric for a gorgeous colour and bonus health benefits.

I’m not a huge fan of parsley, so I used coriander instead, and I think it actually works better in the dish now that the smoked haddock and cream have disappeared. Lemon juice adds a little zippy freshness and chickpeas add a meaty texture and work well to soak up all the wonderful flavours.

Vegan Chickpea Kedgeree (GF)

You can customise this however way you want and add whatever veggies you have on hand really! I went for French beans, red peppers, carrots and green peas.

This Vegan Chickpea Kedgeree is not only healthier than the traditional version, but also happens to be much easier to make – you can make the whole thing in one pot as there’s no egg boiling or smoked haddock poaching required!

You can enjoy it as a main, or it also works as a side dish. It’s easy enough for a quick weeknight dinner but works well for entertaining too.

Vegan Chickpea Kedgeree (GF)

For more yummy rice recipes, check out my:

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Vegan Chickpea Kedgeree (GF)
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Vegan Chickpea Kedgeree (GF)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Vegan Chickpea Kedgeree is easy to make, super flavourful and so nutritious! 

Course: Main Course, Side Dish
Servings: 4
Calories: 314 kcal
Ingredients
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 cloves garlic, peeled and minced
  • 1 cm ginger, peeled and minced
  • 1 heaped teaspoon curry powder, to taste
  • 1/4 teaspoon ground turmeric
  • 250 g (9oz) Basmati rice
  • Juice of 1/2 lemon
  • Handful of fresh coriander, roughly chopped (or sub flat-leaf parsley)
  • 1 carrot, diced
  • 1 sweet red pepper, thinly sliced
  • Two handfuls frozen green peas
  • 400 g (14oz) tinned chickpeas, drained and rinsed
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • Salt + pepper, to taste
Instructions
  1. Heat coconut oil in a pan until hot

  2. Add onions, garlic and ginger and fry for around 5 minutes, until softened
  3. Add curry powder and turmeric and fry for about a minute, until fragrant
  4. Add the rice and fry for a couple of minutes
  5. Add the lemon juice, coriander, carrot, pepper, frozen peas, chickpeas stock cube and salt + pepper, and enough water to roughly cover

  6. Mix well and make sure the stock cube has completely dissolved
  7. Bring to the boil, keep a lid over it and cook for 12 minutes until all the water is absorbed

  8. Turn off the heat and leave with the lid on for a further 5 minutes before serving

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