December 16, 2012

Vegan Indian Pilaf Recipe

Serves 3 to 4

I really love Indian food... there is nothing better than Indian spices coming together with sweet mango chutney and the acidity of lime juice. Ohhh my mouth is watering just talking about it. I have been a crazy fan of Indian ever since I was little as my mum would make delicious Indian curries all the time with crunchy papadums and tasty rice. I remember how she would place all of her cooked papadums onto a plate and then turn her back to continue stirring the curry. While her back was turned, I would run in quickly, steal a few papadums, spoon on some mango chutney and run into the other room and eat them. I would do this a few times per dinner. At the same time, my stepdad Mike would be doing the same thing as he casually walked past. Naughty naughty! The funny this was that she never really realised that her papadum stack kept reducing as she was too busy concentrating on the curry and rice ha ha. 

Anyway, I would love you to try this dish and I guarantee that you will enjoy it. It is easy and amazingly delicious with so much flavour from the korma paste, lime rind and mango chutney. If you make this, you cannot skip out on the mango chutney as it really is the finishing touch. Enjoy! 

   1 tablespoon olive oil
   1 yellow onion, finely diced 
   1 clove of garlic - minced
   2 cups broccoli florets
   2 cups cauliflower florets
   2 tablespoons korma paste
   1 1/2 cups basmati rice
   ½ teaspoon red chilli flakes*
   400g can chick peas, drained
   ¼ cup raisins
   rind of one lime
   3 cups vegetable stock
   2 spring onions, finely sliced
   salt and pepper
   finely chopped coriander leaves
   mango chutney to serve

  1. In a hot pan, add the oil and the onion and sauté for a couple of minutes until the onion is transparent.
  2. Add the garlic and sauté for a minute or so until fragrant and slightly golden. 
  3. Add the cauliflower, broccoli, korma paste and rice and stir through until the korma paste has melted slightly and has coated the other ingredients in the pan. 
  4. Add the chilli flakes, chickpeas, raisins, lime rind and stock. Stir around until everything is combined.
  5. Bring to a slow simmer and cover.
  6. Simmer for 20 minutes or so stirring a couple of times until all stock has been absorbed and the rice is tender. Add more stock if the rice still isn't cooked and tender at this point. 
  7. Throw in the chopped spring onions and stir around.
  8. Allow to cook for another couple of minutes and season with salt and pepper if needed.
  9. Take off the heat.
  10. Serve with lime wedges, a sprinkling of coriander leaves and mango chutney.

  • Don't skip the mango chutney... it really compliments the spiciness of the dish and adds a nice sweetness. I love it!
  • *If you are not good with spiciness, feel free to skip on the chilli flakes.
  • Add any of your favourite veggies. Peas go really well too!
  • You can most likely purchase vegan korma paste from your local supermarket. If not, try your health food shop or Indian supermarkets.


  1. Pulavs or Pilafs are staples at any Indian homes. I make this super delicious veggie packed one pot meal every time I run out of Ideas on what to cook :)

    1. Oh that sounds delicious. I make Indian food all the time at home and thought that I must publish a couple of easy dishes on here :) I didn't know that it was also called a pulav. Thanks for the info! :D

  2. MMMMM,..;this is looking freaking delicious! I think about going vegan all the way. I have been eating vegan 7 times in a row & I am loving it. I feel so much better!

    1. Hi Sophie! I know... I felt so much better too when I transitioned to full veganism. Congrats on eating vegan 7 times in a row! :D

  3. Hi Sophie, this is really hard for me as a vegetarian because of the things I eat in the past, I've decided to become vegan because of my family's influence. But I am afraid of having zinc deficiency from that article itself notes that vegans are prone to being zinc deficient. What is the first step should I make in transforming into vegan?

    1. Hello Diana,
      Sorry for the late reply. I was wondering if your question was aimed at me? If so, I think if you are worried a great way is to see your local GP and ask what nutrients would be best to take if you are worried. But I think that the first steps are just to convert your dairy products into non-dairy, such as using soy milk and soy cheese or oat milk, almond milk, cashew milk etc... Have a look at my article here -> . Also, figure out what subtitutes are needed for eggs in cooking such as the ones I have listed here -> . Next, I would figure out what meat subtitutes you like the best for burgers etc... Look for recipes or you can purcase some from your local supermarket. Try tofu, tempeh and seitan too! On another note, you could start a list on the fridge of yummy vegan meals to have for breakfast, lunch and dinner... this will stop you from staring at you frige blankly hehe.
      I would also like to add that every time you go grocery shopping, purchase a new vegan item that you hadn't used or tried before. This will expand your product knowledge and cooking abilities with vegan food. This makes the transition so much easier as it increases your familiarity with different types of food. Also, keeping a food diary on how you are feeling and what you are eating is a great way to keep track of your progress on what makes you feel good and what makes you feel bad :)

  4. Made this yesterday and it was awesome! Loved it. So much flavour

    1. Hi David! You are on a commenting spree today aren't you? Hehe :) I am so glad that you enjoyed it! See you on the forum :D

  5. I'm gonna make this. Very, very soon.
    Also: I'm going to use the mango chutney recipe from the Veganomicon- it looks amazing. Do you have a copy of it? If not, you should check it out! It's amazinggggg!

    1. Hi Sammy! Oooo tell me how it goes :) and nope, I haven't tried it! Thanks!

  6. Great recipe. Thanks for posting this up.