Carrot Pumpkin Rice (Vegan + Vegetarian) |

Learn how simple it is to make tasty vegan (vegetarian) carrot and pumpkin rice with the help of Gourmand Award winning chef and cookbook author, Chris De La Rosa of We’ll start off with onion and garlic in olive oil, then we’ll go in with the cubed pumpkin and grated carrots before everything is added to a rice cooker with basmati rice. Finally to bring it all together, we’ll use some coconut milk.

While being vegan, this pumpkin rice could also be considered gluten free as well.

For this carrot and pumpkin rice you’ll need…

1 tablespoon olive oil
1 small onion (diced)
1 clove garlic (diced)
1 scallion (chopped)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 sprigs thyme
1 cup cubed pumpkin
1/2 teaspoon turmeric
1 carrot
3 cups basmati rice
water (according to your rice cooker)
3/4 cup coconut milk

More Caribbean recipes can be found at

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Instagram: caribbeanpot

To learn more about Chris De La Rosa, you can visit