Vegan Curried Rice Recipes

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VEGAN CURRIED RICE WITH CHICKPEAS RECIPE



Vegan Curried Rice with Chickpeas Recipe image

Vegan Curried Rice with Chickpeas Recipe is a one pot meal that can be made in a jiffy. It is a comforting meal that you would want to try for a cozy dinner or lunch. The recipe is simple all you have to be to soak the chickpeas a day in advance and cook them and keep it ready. The rice is mixed with mild flavors of curry powder and tossed in with chickpeas. The dish is also vegan so the best main course to be served for all the vegan eaters. Serve the Vegan Curried Rice with Raisins and Chickpeas Recipe along with salads or Tomato Onion Cucumber Raita Recipe by the side. If you are looking for more one chickpea recipes here are some: Kala Desi Chana Recipe (Brown Chickpea Curry) Chickpea Orange Salad Recipe with Sun Dried Tomatoes Chola/ Chana Masala Recipe (North Indian Spiced Chickpea Curry)

Provided by Archana's Kitchen

Time 55m

Yield Makes: 4 Servings

Number Of Ingredients 9

1 cup Brown Rice , soaked for 30 minutes and washed
1/2 cup Kabuli Chana (White Chickpeas) , soaked overnight and boiled
2 cloves Garlic , chopped
1 inch Ginger , chopped
1 teaspoon Fennel seeds (Saunf)
2 1/2 cup Vegetable stock , you can even use the drained water of chickpeas
3 tablespoon Curry powder
Salt , to taste
4 sprigs Coriander (Dhania) Leaves , Chopped

Steps:

  • To begin making the Vegan Curried Rice with Chickpeas Recipe, heat a pressure cooker with oil. Add the ginger garlic and fry till soften. Add the fennel seeds as well. Saute for 10 more seconds
  • Add the soaked and washed rice, curry powder salt and stock pressure cook for 4 whistle till the rice is done.
  • Remove and mix well add the chickpeas as well and check for salt. Add chopped coriander leaves and serve.
  • Serve the Vegan Curried Rice with Raisins and Chickpeas Recipe along with salads or Tomato Onion Cucumber Raita Recipe by the side.

VEGAN CURRIED VEGETABLE CHOWDER



Vegan Curried Vegetable Chowder image

This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn't overpower the other components.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 cup)
2 large carrots, chopped (about 1 1/2 cups)
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
Kosher salt
3 cloves garlic, finely chopped
1 tablespoon chopped fresh ginger
2 tablespoons curry powder
1/4 teaspoon cayenne pepper, or more to taste
One 13.5-ounce can unsweetened coconut milk
4 cups vegetable broth
Zest and juice of 1 lime (zest removed in strips with a vegetable peeler), plus lime wedges for serving
1/2 small head cauliflower, cut into small florets
One 15.5-ounce can chickpeas, rinsed and drained
1/2 cup cilantro leaves, coarsely chopped

Steps:

  • Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
  • Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.

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