Spicy ‘vedgeree’
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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
| Nutrient | Unit |
|---|---|
| kcal | 501 |
| fat | 14g |
| saturates | 2g |
| carbs | 70g |
| sugars | 6g |
| fibre | 9g |
| protein | 20g |
| salt | 0.3g |
Ingredients
- 350g long grain brown rice
- 150g green beans , trimmed and halved
- 4 medium eggs
- 2 tbsp rapeseed 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
Method
- 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.
RECIPE TIPS
SAVE TIME
To save time, you could use a pouch of microwave brown rice instead of cooking rice from scratch. Cook following pack instructions before folding through the other ingredients in step 4.
Goes well with
Recipe from Good Food magazine, September 2019
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