Go Back
Rice in a blue bowl

Vegan Turmeric Rice

Your family and friends are guaranteed to love this delicious, fragrant rice dish, each and everytime!!
Course Side Dish
Cuisine Asian, Caribbean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Calories 297kcal
Author Charla


  • 1 ½ cup of brown rice (285g) soaked overnight or several hours
  • 2 cups of pumpkin (232g) chopped into small pieces (or butternut squash)
  • 1 medium carrot chopped
  • 1 cho cho chopped (christophine/chayote)
  • 1 cup of kale (70g) chopped, tightly packed (or use spinach/fresh callaloo)
  • 1 small onion sliced
  • 3 garlic cloves minced
  • 1 cup of sugar snaps (200g) chopped (bodi/yard beans work too)
  • 1 scotch bonnet (or use a chilli)
  • 2 ½ cups of vegetable stock (600ml) see notes for link
  • 4 sprigs of thyme
  • 1 bay leaf
  • 1 teaspoon of black pepper
  • 2 teaspoon of cumin seeds
  • ½ tablespoon all purpose seasoning
  • 1 teaspoon of turmeric
  • 1 cinnamon stick
  • 2 tablespoon of coconut oil or olive oil
  • pink salt to taste


  • Start off by gently frying the cinnamon stick, bay leaf and cumin seeds for 1 minute on medium heat. During this time the aroma will begin to release.
  • Continue to fry then add the onions, garlic and saute for 2 minutes or until the onions soften and turn translucent.
  • Add the pumpkin, carrots, kale and sugar snaps to the pan, stir and coat the veggies with the spices.
  • Next add your seasoning - turmeric, thyme, all purpose seasoning scotch bonnet and the rice.
  • Pour in the vegetable stock and bring to the boil, then reduce the heat to low.
  • Cover pan with the lid and allow to simmer roughly 30 minutes.
  • The rice should be completely soft and fluffy when cooked, not wet or hard. If the rice is still hard after the specified time, cook for another 10 -15 minutes, checking throughout, use additional stock if required (¼ cup at a time).
  • Add pink salt and/or additional seasoning if required
  • Discard the cinnamon stick, bay leaf and thyme stems prior to serving


  • In case you are wondering, how to colour rice yellow? The answer is in the turmeric. With that being said, please adhere to the recommended amount. Too little and the rice won't colour and too much it will yield a slight bitter note (talking from experience).
  • If it's your first time cooking rice and may need to troubleshoot check out this article on How to Fix Rice.
  • If you have trouble with digesting rice grains, as always, I recommended soaking the rice overnight or for several hours in lime juice.
  • To speed up the cooking process I would recommend chopping your vegetables ahead of time. If you want to make this dish on a busy weeknight then chopping ahead of time will save a bunch of time.
  • If you can't get hold of mangetout or sugar snaps use green beans instead.
  • Don't forget to use my  Homemade Vegetable Broth  along with my All Purpose Seasoning if  you can
  • If you are using storebrought broth then make sure it's gluten free and low sodium and just add the amount of water to the cube to be the equivalent to what I stated.
  • Use a non stick frying or skillet, the last thing you want is your rice sticking to the bottom or burning.
  • You can make this recipe more gut friendly by using sprouted rice instead to ease digestion even further.
  • Remember to remove the bay leaf and thyme stems prior to serving.


Calories: 297kcal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Sodium: 902mg | Potassium: 534mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8929IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 3mg