Vegan Tomato Rice Recipe – Easy Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Vegan Tomato Rice Recipe – Easy Indian Comfort Food

Hey everyone! If you’re craving a comforting, flavorful meal that comes together quickly, you have to try this Vegan Tomato Rice. It’s a staple in my kitchen – I first made this when I was a student and needed something delicious but didn’t have a ton of time. It’s become a family favorite, and I’m so excited to share it with you. This recipe is packed with flavor, super easy to make, and perfect for a weeknight dinner.

Why You’ll Love This Recipe

This Tomato Rice is more than just a quick meal; it’s a hug in a bowl! It’s wonderfully fragrant, subtly spiced, and incredibly satisfying. Plus, it’s naturally vegan and gluten-free, making it a great option for lots of different dietary needs. It’s a fantastic way to use up leftover rice, too – which is always a win!

Ingredients

Here’s what you’ll need to make this delicious Vegan Tomato Rice:

• 2 cups uncooked Basmati rice
• 1 tablespoon vegan ghee or vegetable oil
• 1 teaspoon mustard seeds
• ½ teaspoon fenugreek seeds
• 1 teaspoon fennel seeds
• ¼ teaspoon GF asafoetida (hing)
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• 4-5 curry leaves
• 2 tablespoons peanuts or cashews
• 2 green chillies
• 1 tablespoon ginger paste
• 1 cup chopped onions
• 4 medium-sized tomatoes
• ½ cup frozen green peas
• To taste Salt
• 1 teaspoon turmeric powder
• 1 teaspoon chilly powder
• 1 teaspoon coriander powder
• 1 tablespoon sambhar powder
• ½ cup chopped cilantro

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Basmati Rice: I highly recommend using Basmati rice for its lovely aroma and fluffy texture. (About 195g uncooked). Any long-grain rice will work in a pinch, but Basmati really elevates the dish.
• Vegan Ghee: You can use any good quality vegan ghee, or simply substitute with vegetable oil. I love the flavor vegan ghee adds, but oil works perfectly well.
• Spice Blend: The combination of mustard, fenugreek, and fennel seeds is what gives this rice its unique South Indian flavor. Don’t skip them!
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savory depth. It has a pungent smell in the jar, but mellows out beautifully when cooked.
• Sambhar Powder: This is key! Sambhar powder varies regionally, so feel free to use your favorite brand. Some are spicier than others, so adjust the chili powder accordingly.
• Chana & Urad Dal: These lentils add a lovely nutty texture. Don’t worry if you don’t have them, you can omit them, but they do add to the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your rice in advance and let it cool completely. Leftover rice is perfect for this!
2. Soak the chana dal in water for about 5 minutes to soften it up a bit. This helps it cook evenly.
3. While the dal soaks, blend the tomatoes and green chillies into a smooth puree. No need to add water – the tomatoes have plenty of liquid.
4. Heat the vegan ghee (or oil) in a large pan over medium heat. Add the mustard seeds and wait for them to splutter.
5. Now, add the fenugreek seeds, fennel seeds, asafoetida, soaked chana dal, urad dal, and peanuts. Sauté until the peanuts are golden brown and the dals are fragrant.
6. Add the ginger paste, curry leaves, and half of the chopped cilantro. Sauté for another minute until the onions turn translucent.
7. Pour in the tomato puree and add salt to taste. Cook until the tomatoes soften and the oil starts to separate from the mixture – this usually takes about 5-7 minutes.
8. Stir in the turmeric powder, chili powder, coriander powder, and sambhar powder. Sauté for just 30 seconds to bloom the spices.
9. Gently mix in the cooked rice, making sure not to break the grains. Adjust the salt if needed.
10. Garnish with the remaining cilantro and serve warm!

Expert Tips

• Don’t overcrowd the pan when tempering the spices. This ensures they get nice and crispy.
• Be careful not to burn the spices! Keep the heat at medium and stir frequently.
• If the rice seems a little dry, add a splash of water to loosen it up.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

• Spice Level Adjustments: If you like it spicy, add another green chilli or a pinch more chili powder. For a milder flavor, reduce the chili powder or remove the green chillies altogether.
• Vegan: This recipe is already vegan! Just ensure your ghee is plant-based.
• Gluten-Free: Naturally gluten-free!
• Festival Adaptations: My family loves making this during Janmashtami (Lord Krishna’s birthday) as a simple, flavorful offering.

Serving Suggestions

This Tomato Rice is delicious on its own, but even better with some accompaniments! I love serving it with:

• A cooling raita (yogurt dip)
• Crispy papadums (Indian crackers)
• A simple vegetable curry
• A side of pickle

Storage Instructions

Leftover Tomato Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. Can I use a different type of rice for this recipe?

You can, but Basmati rice really is the best choice for flavor and texture. If you have to substitute, long-grain rice is your best bet.

2. What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell that adds a savory depth to Indian dishes. You can find it at Indian grocery stores or online.

3. How can I adjust the spice level of this tomato rice?

Easily! Add more or less chili powder, or adjust the number of green chillies.

4. Can I make this recipe ahead of time?

You can definitely cook the rice ahead of time. The rest of the recipe is best made fresh, but prepping the tomatoes and spices in advance can save you time.

5. What is the best way to serve this tomato rice for a complete meal?

With raita and papadums! Or alongside a simple vegetable curry.

6. Can I freeze leftover tomato rice?

While it’s best enjoyed fresh, you can freeze it. The texture might change slightly upon thawing, but it will still be tasty.

Enjoy! I hope you love this Vegan Tomato Rice as much as my family does. Let me know in the comments how it turns out for you!