Vegan Curried Rice with Raisins, Cilantro and Chickpeas
Cilantro and Citronella
Cilantro and Citronella
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  • 2 as a main dish or
  • 4 as a side
  • 2 cups vegetable stock 1 cup long-grain rice such as basmati ¼ cup raisins 1 tablespoon ginger, minced ½ tablespoon neutral oil ½ teaspoon turmeric powder ½ teaspoon curry powder (it shouldn´t be spicy) ½ 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 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. 3.5.3208



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