This Vegan Chickpea Kedgeree is easy to make, super flavourful and so nutritious!
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)
- 1 tablespoon coconut oil (or sub vegetable, rapeseed or olive oil)
- 1 onion, diced
- 2 cloves garlic, peeled and minced
- 1 cm (1/2 inch) ginger, peeled and minced
- 1 heaped teaspoon curry powder, to taste
- 1/4 teaspoon ground turmeric
- 225 g (1 cup) uncooked Basmati rice
- Juice of 1/2 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
- 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
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