Vegan Peshwari-Style Rice

Vegan Peshwari-style Rice

Course Dinner


  • 40 g flaked almonds
  • 30 g dedicated coconut
  • 1 tsp cumin seeds
  • 3 tbsp coconut oil
  • 1 red onion
  • 1 tin chickpeas
  • 50 g sultanas
  • 250 g cooked basmati rice
  • Creamy half of a tin of coconut milk

To serve:

  • Fresh coriander


  • Add the flaked almonds and coconut to a dry pan and toast over a medium heat until lightly golden, moving them around to stop them from burning. Remove from the pan and put to one side.
  • Add the cumin seeds to the pan and toast for a minute or so until fragrant.
  • Finely slice the onion. Add the coconut oil to the pan with and then the onions. Stir over a medium heat for around ten minutes until the onions are dark in colour and slightly crispy. Add the chickpeas and stir until golden and starting to crisp.
  • Add the sultanas to the pan and mix over the heat for a minute or so.
  • Add the cooked rice to the pan and season well with salt. Mix everything together and then stir in the coconut milk. Save a tbsp of the toasted coconut and almonds to garnish and add the rest to the pan. Heat through for a few minutes and then serve. Garnish with fresh coriander, the remaining coconut and almonds and enjoy!
Keyword coconut, dinner, rice

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating