Spicy ‘vedgeree’
Try our veggie twist on kedgeree for a healthy supper. Like the traditional version, it’s served with boiled eggs and has a lovely mild curry flavour
350g long grain brown rice
150g green beans, trimmed and halved
4 medium eggs
2tbsp olive oil
2 onions, sliced
2 garlic cloves, crushed
2 heaped tbsp medium curry powder 1tsp ground turmeric
2 bay leaves
200g spinach
100g cherry tomatoes, halved ½ small bunch coriander, chopped 1 green chilli, sliced
1 lemon, cut into wedges 1
Rinse the rice under cold running water, rubbing with your fingers to remove any excess starch. Cook following the pack instructions, then drain well.
2
Bring another pan of water to a simmer. Cook the green beans for 2 mins, then transfer to a bowl with a slotted spoon and set aside. Boil the eggs in the pan for 7 mins, then drain and transfer to a bowl of cold water to cool.
3
Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 10-15 mins until golden.
Add the garlic, curry powder, turmeric and bay leaves and cook for 1 min more. Stir in the spinach, tomatoes and a splash of water and cook for another 5 mins until the spinach has wilted.
4
Fold the cooked rice and green beans through the spinach mixture and cook for a few minutes until the rice is warmed through. Drain and gently peel the eggs, then slice in half.
5
Top the rice mixture with the eggs, coriander and chilli. Serve the vedgeree with the lemon wedges on the side for squeezing over.