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.
I have loads of recipes with turmeric powder on the blog if you’re interested in exploring this spice further: Chickpea Curry, Pumpkin Curry, Indian-Spiced Potatoes and Zucchini. 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Vegan Curried Rice with Raisins, Cilantro and Chickpeas
Ingredients
Instructions
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Nutrition Information:
Yield: 2
Amount Per Serving:
Calories: 656Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1218mgCarbohydrates: 121gFiber: 18gSugar: 23gProtein: 25g
Trish says
I made this last night to accompany a main. I wish I just had of made this as a main instead!! Whole family loved this!! Seriously wonderful flavor. Husband begged me to make this often. Incredibly easy and quick to throw together. Thank you for another awesome recipe!
Melissa says
Thanks for your kind words Trish. I agree that this rice is so fragrant and flavourful that it makes a great main, but do you have any ideas of what kind of dish it could work with as a side?
Trish says
I paired this with a sticky cauliflower recipe. Not sure how well that worked but no one complained 🙂 I think the rice should be paired with something simple and neutral tasting as the rice really is the showstopper here. Thanks again for a fab recipe!
Barbara V says
What a delicious recipe! We're enjoying it as a main dish. I'm glad I doubled it so we have leftovers!
Melissa says
Great! So glad you enjoyed it!
Kjersten says
Thank you for the excellent recipe - quick, easy - and tasty! We made this with brown jasmine rice in our rice cooker! So simple! We all liked it except my daughter was not sure what to think of the raisins. The rest of us liked the raisins. I think one could sub diced mango for raisins but that would add a bit more moisture. Perhaps add those toward the end or maybe use a firmer mango? Just a thought. Thank you for this recipe. Will definitely make this one regularly.
Melissa says
Yum, mango is a great idea! Thanks for taking the time to let me know how it turned out for you!
Kayla says
What purpose does the oil serve? Would leaving it out make huge difference? Thanks!
Melissa says
You could probably leave it out without a huge difference.
Kim M says
Where do I leave my 5-Star review?? Whoa.
Julie says
This looks easily adaptable for the Instant Pot. I'll probably add some toasted almond slivers before setting the rice to cook. Thanks for sharing -- I already know it's going to be great because I enjoy anything of a pilaf nature.