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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
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
314
kcal
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
Calories:
314
kcal