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
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
Nutrition: Per serving
- kcal501
- fat14g
- saturates2g
- carbs70g
- sugars6g
- fibre9g
- protein20g
- salt0.3g
Ingredients
- 350g long grain brown rice
Rice
r-eye-sRice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 150g green beans, trimmed and halved
- 4 medium eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 onions, sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 2 heaped tbsp medium curry powder
- 1 tsp ground turmeric
Turmeric
term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 bay leaves
- 200g spinach
Spinach
spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 100g cherry tomatoes, halved
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ small bunch coriander, chopped
- 1 green chilli, sliced
- 1 lemon, cut into wedges
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Method
Rinse the rice under cold running water, rubbing with your fingers to remove any excess starch. Cook following pack instructions, then drain well.
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.
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.
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.
Top the rice mixture with the eggs, coriander and chilli. Serve the vedgeree with the lemon wedges on the side for squeezing over.
Comments, questions and tips