24min 4 ppl
Vegan Thai Turmeric Rice with Chickpeas
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 7 steps
Medium: 31–60 min or 7–12 steps
450 kcalper person
Protein 13g
Carbs 68g
Fats 14g
About this dish
A fully plant-based turn on Thailand's turmeric rice, chickpeas braised with the grains, cinnamon and star anise until tender, served with a sharp cucumber relish.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovescrushed4
- Gingergrated15 g
- Cucumberthinly sliced1
- Fresh Corianderroughly chopped, to serve10 g
Tins & Jars
- Chickpeasdrained and rinsed400 g
- Coconut Milk200 ml
- Vegetable stock400 ml
Dried Goods
- Jasmine ricerinsed300 g
- Crispy fried shallotsto serve15 g
- Sugar1 tbsp
Spices & Seasonings
- Ground Turmericdivided2 tsp
- Curry Powder1 tbsp
- Cinnamon Stick1
- Star anise2
- Chilli flakes1 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Rice vinegar2 tbsp
Utensils
- Large saucepan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Combine half the turmeric, the curry powder, garlic, ginger and coconut milk in a bowl, add the chickpeas and turn to coat, then marinate for 10 minutes.
Approx. 10 minutes
2
Heat the vegetable oil in a large saucepan over medium heat and cook the marinated chickpeas for 5 minutes until lightly golden.
Approx. 5 minutes
3
Add the rinsed rice, remaining turmeric, cinnamon stick and star anise to the pan and stir for 1 minute to coat the grains.
Approx. 1 minute
4
Pour in the vegetable stock, bring to the boil, then cover and cook on low heat for 18 minutes until the rice is tender.
Approx. 18 minutes
5
Meanwhile, combine the cucumber, rice vinegar, sugar and chilli flakes in a bowl to make the relish.
Approx. 3 minutes
6
Fluff the rice and divide between four plates with the chickpeas.
Approx. 3 minutes
7
Top with crispy fried shallots and coriander, and serve with the cucumber relish.
Approx. 2 minutes
