Soy-Free Tamarind Rice
Experience the vibrant flavors of Southeast Asia with this Soy-Free Tamarind Rice recipe, a perfect option for dietary preferences or allergies. Wholesome cooked rice is infused with a tangy tamarind concentrate, aromatic spices like turmeric and coriander, and the delightful crunch of roasted peanuts for a texture-rich bite. Curry leaves and dried chilies elevate the dish with authentic flavor, while coconut oil adds a luscious touch without the use of soy-based products. Ready in under 30 minutes, this quick and flavorful vegan rice recipe is ideal as a standalone meal or served alongside creamy yogurt or hearty vegetable curry. With colorful garnishes of cilantro, it’s a feast for both the eyes and palate. Perfect for weeknight dinners or entertaining, this dish is a gluten-free, soy-free delight that doesn’t skimp on bold, traditional taste.
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Recipe Information
Ingredients
- 4 cups Cooked rice
- 3 tablespoons Tamarind paste
- 1 cup Water
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 whole Dried red chilies
- 10 leaves Curry leaves
- 2 tablespoons Roasted peanuts
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Start by soaking the tamarind paste in 1 cup of warm water for about 5 minutes. After soaking, use your fingers to mash and dissolve the tamarind paste into the water, creating a tangy tamarind concentrate. Strain the liquid to remove any solids and set it aside.
Heat a large skillet or wok over medium heat and add the coconut oil.
Once the oil is hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, dried red chilies, and curry leaves. Sauté for 30 seconds until fragrant.
Add the turmeric powder, ground coriander, and asafoetida. Stir to combine and cook the spices for 10-15 seconds to release their aromas.
Pour the strained tamarind concentrate into the skillet. Add salt and stir well to combine. Let the tamarind mixture simmer for 5-7 minutes until it thickens slightly.
Reduce the heat to low and gently fold in the cooked rice. Mix thoroughly to ensure the tamarind sauce evenly coats the rice.
Add the roasted peanuts and stir gently to distribute them evenly.
Cook the rice for another 2-3 minutes, stirring occasionally, so the flavors meld together.
Turn off the heat and garnish with fresh cilantro, if using.
Serve warm as a standalone dish or pair with a side of yogurt or vegetable curry.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 259.5 g | 94% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 28.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
