This vegan curried rice with raisins, cilantro and chickpeas is so quick and easy to make, nutritious and delicious. Steamed rice infused with curry powder and turmeric, raisins for a bit of sweetness, cilantro for freshness, green onion for crunch and chickpeas for protein make this one super side dish or main.
This is a beautifully fragrant dish that will definitely make your neighbours jealous with the wonderful smells wafting from your kitchen.
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This curried rice recipe is (yet another) adapted from The Chinese Vegan Kitchen, aka, my bible (I love Chinese food, especially when it’s vegan J), and its original title is “Tibetan-Style Curried Rice with Golden Raisins, Ginger and Cilantro”.
If you’re like me and ignorant about Tibetan cuisine, then Tibetan staples like potatoes, dairy and barley aren’t usually what you imagine when you think of Chinese cuisine.
If you’re interested in knowing more, Serious Eats has an informative introduction to Tibetan cuisine by Joe DiStefano which notes that:
So while many think Tibetan food looks Chinese—no doubt because of the prevalence of noodles and the use of chopsticks—its iconic flavors have more in common with the cultures and cuisines of the neighboring states of Bhutan, Nepal, and regions of northern India like Sikkim, Ladakh, and Lahaul. In addition to aromatics like ginger, garlic, coriander, and green onion, the Tibetan kitchen employs spices like turmeric, black pepper, fenugreek, and kala jeera (black cumin), which is used to season everything from the spicy beef tripe dish known as dropa khatsa to potatoes.
So that explains a lot about the flavour profile of this vegan curried rice recipe.
Turmeric is trending this year, apparently. According to the 2016 Google Food Trends Report, searches for turmeric have risen 300% over the last five years.
It’s purported to be one of these new fangled “superfoods” meant to cure everything and more and more people are searching for turmeric recipes. Apparently turmeric lattes are now a thing.
For me, the least weird and most delicious way to consume turmeric is in curries and has the added benefit that turmeric powder has the highest concentration of the active ingredient curcumin.
- 2 cups vegetable stock
- 1 cup long-grain rice such as basmati
- 1/4 cup raisins
- 1 tablespoon ginger, minced
- 1/2 tablespoon neutral oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon curry powder (it shouldn´t be spicy)
- 1/2 teaspoon salt
- 2 green onions or a handful of chives, chopped
- 400 grams (14 oz) drained and rinsed chickpeas
- 2 tablespoons cilantro, roughly chopped
- Rinse the rice a couple of times in cold water and strain.
- In a medium-sized pot, combine the stock, raisins, ginger, oil, turmeric, curry powder and salt and bring to a boil. Add the rice, reduce the heat to low and cover with a tight-fitting lid. Cook for the length of time indicated on the rice package.
- Once the water has been absorbed and the rice is tender, remove the pot from the heat and stir through the green onions or chives and the chickpeas. Recover and let stand for 5 minutes. Uncover, stir through the cilantro and serve.
Nutrition Information:Yield: 2
Amount Per Serving: Calories: 656Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1218mgCarbohydrates: 121gFiber: 18gSugar: 23gProtein: 25g