Vegan Chickpea Kedgeree (GF)

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

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.

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.

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.

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.

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)

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

4.8 from 5 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 tablespoon coconut oil (or sub vegetable, rapeseed or olive oil)
• 1 onion, diced1 onion, diced
• 2 cloves garlic, peeled and minced2 cloves garlic, peeled and minced
• 1 cm (1/2 inch) ginger, peeled and minced1 cm (1/2 inch) ginger, peeled and minced
• 1 heaped teaspoon curry powder, to taste1 heaped teaspoon curry powder, to taste
• 1/4 teaspoon ground turmeric1/4 teaspoon ground turmeric
• 225 g (1 cup) uncooked Basmati rice225 g (1 cup) uncooked Basmati rice
• Juice of 1/2 lemon Juice of 1/2 lemon
• Handful of fresh coriander (cilantro), roughly chopped (or sub flat-leaf parsley)Handful of fresh coriander (cilantro), roughly chopped (or sub flat-leaf parsley)
• 1 carrot, diced1 carrot, diced
• 1 red pepper, cut into matchsticks1 red pepper, cut into matchsticks
• Two handfuls frozen green peasTwo handfuls frozen green peas
• 400 g (14oz) tin of chickpeas, drained and rinsed400 g (14oz) tin of chickpeas, drained and rinsed
• 1 vegetable stock cube (ensure gluten-free if necessary)1 vegetable stock cube (ensure gluten-free if necessary)
• Salt + pepper, to taste 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.

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