Vegan Chickpea Kedgeree (GF)

Vegan Chickpea Kedgeree (GF)

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


  • 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


Calories: 314kcal