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    Recipes » Recipes » Lunch & Dinner

    Vegan Chickpea Kedgeree (GF)

    Last updated - July 15, 2021; Published - September 28, 2017 By Rhian Williams 6 Comments

    Jump to Recipe Print Recipe

    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:

    • Portuguese Tomato Rice
    • Thai Green Curry Rice
    • Vegan Pumpkin Chestnut Risotto
    • Miso Brown Rice Soup
    • Yellow Turmeric Rice
    • Chickpea Pumpkin Biryani
    • Thai Green Curry Rice Soup

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Vegan Chickpea Kedgeree (GF)

    Vegan Chickpea Kedgeree (GF)

    This Vegan Chickpea Kedgeree is easy to make, super flavourful and so nutritious! 
    4.34 from 6 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: vegan chickpea kedgeree, vegan kedgeree, vegan rice dish
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 314kcal
    Author: Rhian Williams

    Ingredients

    • 1 tablespoon coconut oil (or sub vegetable, rapeseed or olive oil)
    • 1 onion, diced
    • 2 cloves garlic, peeled and minced
    • 1 cm (½ inch) ginger, peeled and minced
    • 1 heaped teaspoon curry powder, to taste
    • ¼ teaspoon ground turmeric
    • 225 g (1 cup) uncooked Basmati rice
    • Juice of ½ lemon
    • Handful of fresh coriander (cilantro), roughly chopped (or sub flat-leaf parsley)
    • 1 carrot, diced
    • 1 red pepper, cut into matchsticks
    • Two handfuls frozen green peas
    • 400 g (14oz) tin of chickpeas, drained and rinsed
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • Salt + pepper, to taste

    Instructions

    • Heat coconut oil in a pan until hot
    • Add the onion, garlic and ginger and fry for around 5 minutes, until softened
    • Add curry powder and turmeric and fry for about a minute, until fragrant
    • Add the rice and fry for a couple of minutes
    • Add the lemon juice, coriander, carrot, pepper, frozen peas, chickpeas stock cube and salt + pepper, and enough water to roughly cover
    • Mix well and make sure the stock cube has completely dissolved
    • Bring to the boil, keep a lid over it and cook for 12 minutes until all the water is absorbed
    • Turn off the heat and leave with the lid on for a further 5 minutes before serving
    Nutrition Facts
    Vegan Chickpea Kedgeree (GF)
    Amount Per Serving
    Calories 314
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Sweeba

      October 03, 2017 at 9:22 pm

      Love this recipes!! I need to make this!!

      Reply
      • Rhian Williams

        October 04, 2017 at 4:45 pm

        Thank you so much!

    2. Meg

      May 01, 2018 at 4:22 pm

      5 stars
      I've made this a few times now - it's easy to make and tastes great!

      Reply
      • Rhian Williams

        May 01, 2018 at 4:27 pm

        Thank you!

    3. Charlotte.May

      July 26, 2020 at 2:21 am

      5 stars
      In order not to leave regrets and regrets in life, we should try our best to seize all opportunities to change our lives

      Reply
    4. Horatio.Nancy

      August 23, 2020 at 4:00 pm

      5 stars

      Reply

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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