This recipe was inspired by Masala Vegan’s Lemon Rice. She has such wonderful spicy vegan Indian recipes, I have a long list that I want to try but I can’t keep up!
In our version, we added stir-fried veggies and left out the green chillies, mustard seeds and apple cider vinegar because my stomach won’t take the vinegar or chillies, and my husband says he doesn’t like them although he’s never had them! We didn’t have any curry leaves or mustard seeds, but we’re going to make sure we have them for next time.
I like a fruity curry rather than a hot one, so we added some raisins as we didn’t have sultanas, my preferred option.
This is such an easy, tasty recipe and so quick to make. As always, measurements are very approximate, in fact it’s taken me so long to write this down that I have to rely on the photos, so you may just get a ‘few of these and a bit of that!’
for 2-3 generous servings (organic where possible):
1 Cup Organic Basmati Rice, soaked and rinsed to remove any arsenic (yes, most rice absorbs arsenic from the ground)
Cook the rice in twice as much boiling water, keeping the lid in place for about 20-25 minutes until the water is absorbed and the rice cooked al dente, not split open or mushy. If it is cooked and there is water left, either remove the lid and leave on a low heat to allow it to evaporate, or if there is quite a bit, drain it off and put into a hot dish, fluff it up gently with a fork to allow the moisture to evaporate.
(If you’re cooking more than one Cup, you’ll need under twice as much liquid).
As many chopped veggies as you need, in any combination, providing they will stirfry easily.
Chestnut mushrooms, washed and unpeeled
Courgette (Zucchini), ditto
Broccoli (including stem, where most of the nutrients are), washed
Green Beans, topped and tailed, washed
A good squeeze of fresh Lemon Juice and a little Lemon Zest
Raisins/Sultanas or Chopped Dried Apricots
Toasted Pumpkin Seeds or Peanuts or Sunflower Seeds
1 Tsp Raw Virgin Coconut Oil
When the rice is cooked, melt the coconut oil in a large frying pan or wok.
When it’s hot but not smoking, add the combined spices according to taste, then the chopped veggies. Mix thoroughly.
Stirfry for a couple of minutes then cover and allow to cook for a few minutes, stirring occasionally.
When they are ready (they should still have a little bite to them to retain the nutrients and give texture to the meal), add the cooked rice and mix throughly but gently.
Add the lemon juice, toasted seeds and raisins, taste and adjust the seasoning.
Transfer to a hot dish to serve, or on hot plates, top with desiccated coconut and serve with yogurt and a green salad.
Copyright: Chris McGowan
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