Vegan Curried Lemon Rice

c8e6b5a8-06de-4166-8ef1-83cec7da0edeThis 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.

We used:

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

Chilli Powder

Turmeric Powder

Ginger Powder

Black Pepper

Toasted Pumpkin Seeds or Peanuts or Sunflower Seeds

Desiccated Coconut

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.

img_2388When 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

Improvised Thai Vegetable Green Curry with Chickpeas

This recipe is Vegan and Gluten-Free.


This came about when we had nothing planned for dinner – nothing new there then! – and found just over half a tin of chickpeas in the fridge that needed using, along with about a quarter of a cauliflower and the same of broccoli.

I don’t often have curry. My husband likes them quite strong and puts tomatoes in which I don’t eat, but this time my tastes prevailed and so was born a mild, creamy curry made with my favourite veg.

Chickpeas – also known as garbanzo beans and gram – are a good source of protein, calcium, iron and fibre.

Most of the ingredients were organic, but not the Green Curry Paste – however, it was free from additives, refined sugar and gluten and was suitable for vegans, so passed muster for this curry.

All measurements are very approximate and timings, well, basically I’m guessing!

The curry was all cooked in a large frying pan, with the vegetables being stir-fried first. Everything was done within 40 minutes or so.

Serves 3 – on the basis that there were 2 of us and enough left over for a third if we didn’t have seconds.

We had it with brown Basmati rice – I know, clash of cultures, but that’s what we like and that’s all we had in.

Get everything prepared beforehand: rice measured, soaked for an hour and rinsed, water boiled for the rice, all veg washed and chopped into small pieces, cans opened.


Coconut oil for frying

1 large Onion, chopped

2 cloves of Garlic, crushed

large handful each of Cauliflower & Broccoli already chopped into small pieces

3/4 Cup Sweetcorn

3-4 Mushrooms, Sliced

1/2 to 2/3 can of Chickpeas

2/3 can Coconut Milk

1-2 Tbsps Gang Keow Wan Green Curry Paste

A Splash or two of Tamari (wheat-free soy sauce)

1 Dsp Coconut Palm Sugar*

Squeeze of Lime

Handful of fresh chopped Coriander

Optional: 1 chopped tomato added near the end, we also thought plain, unsalted peanuts or cashews would go well if liked, but we didn’t have any.


(Have the rice going when the onion has been stir-frying for a couple of minutes, have a hot dish ready to put it in in case it’s ready first).

Melt the oil until hot enough for the onion to sizzle but not smoking.

Stir-fry onion for a few minutes until shiny, add cauliflower, broccoli and crushed garlic, stir-fry for another few minutes, then add mushrooms and continue to cook until it all begins to give a little.

Add some of the coconut milk, the green curry paste and the tamari and stir, cooking until the paste is dissolved and well mixed.

Add the rest of the milk, chickpeas, sweetcorn, sugar and continue cooking for a few minutes on a low heat with a lid on, until the cauliflower and broccoli are cooked but with a little bite.

Add the nuts if used.

Before serving, add a squeeze of lime juice and some fresh chopped coriander, with more coriander for garnish (I forgot it for the photos!).

Serve on hot plates.


Hope I didn’t miss anything out!


Copyright: Chris McGowan