- Preparation and cooking time
- Serves 4
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
- 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 coriander , chopped
- 1 green chilli , sliced
- 1 lemon , cut into wedges
- STEP 1
Rinse the rice under cold running water, rubbing with your fingers to remove any excess starch. Cook following pack instructions, then drain well.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 5
Top the rice mixture with the eggs, coriander and chilli. Serve the vedgeree with the lemon wedges on the side for squeezing over.