Spicy ‘vedgeree’
Like the classic kedgeree, this veggie version is served with boiled eggs and has a mild curry flavour.
SERVES 4 (2 for dinner, 2 for lunch) PREP 10 mins COOK 1 hr 10 mins EASY V
350g long-grain brown basmati rice 150g ine beans, trimmed and
halved lengthways
4 medium eggs
2 tbsp olive oil
2 onions, sliced
2 garlic cloves, crushed
2 heaped tbsp medium
curry powder
1 tsp ground turmeric
2 bay leaves
200g spinach
100g cherry tomatoes, halved ½ small bunch of coriander (about
15g), chopped
1 green chilli, sliced
1 lemon, cut into wedges
1 Rinse the rice under cold running water, rubbing it with your fingers to remove any excess starch. Cook following pack instructions. Drain.
2 Cook the beans in simmering water for 2 mins, then transfer to a bowl with a slotted spoon. Boil the eggs for 7 mins, then drain, put in a bowl of cold water, and leave to cool.
3 Meanwhile, heat the oil in a large frying pan over a medium heat and cook the onions for 10-15 mins until golden. Add the garlic, curry powder, turmeric and bay, and cook for 1 min more. Stir in the spinach, tomatoes and a splash of water, and cook for another 5 mins to wilt the spinach.
4 Fold in the rice and beans, and cook for a few minutes more until the rice is warmed through. Drain and peel the eggs, then halve.
5 Serve half the rice topped with half the eggs, coriander, chilli and lemon wedges. Chill the rest for lunch the following day.
GOOD TO KNOW healthy • folate • ibre • vit c • iron • 2 of 5-a-day • gluten free
PER SERVING 501 kcals • fat 14g • saturates 2g • carbs 70g • sugars 6g • ibre 9g • protein 20g • salt 0.3g