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Veggie Kedgeree

Savour the vibrant flavors of our Veggie Kedgeree, a delightful vegetarian twist on a classic dish, featuring aromatic spices, fresh vegetables, and perfectly cooked rice.

  • 16 - 30 Minutes
  • Easy
  • 2




  • 1 x 250g pouch Tilda Garlic & Herbs rice
  • 40g unsalted cashew nuts, roughly chopped
  • 2 medium eggs, at room temperature (could increase to more if desired)
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 tbsp medium curry powder
  • ¼ tsp ground turmeric
  • 1 dried bay leaf
  • 1 garlic clove, crushed
  • 200g mixed frozen peas, broad beans and green beans
  • 100g spinach leaves
  • ½ lemon
  • ½ x 25g pack fresh coriander, roughly chopped

How to make Veggie Kedgeree

  1. Place a large non-stick sauté pan over a medium heat, add the cashews and cook for 2-3 minutes, shaking the pan occasionally until toasted and pale golden. Transfer to a bowl and set aside.

  2. Carefully add the eggs to a pan of gently boiling water, cook for 7 minutes exactly (for soft but sticky yolks, or longer if you prefer more set), then drain and add to a bowl of cold water. Set aside to cool, refreshing the water every so often. Once cool enough to handle, drain, peel and halve.

  3. Meanwhile, return the sauté pan to the heat, add the oil, then add the onion and cook over a low-medium heat for 5 minutes until beginning to soften. Stir in the curry powder, turmeric, bay leaf and garlic along with 2tbsp water and cook, stirring for 2-3 minutes.

  4. Add the frozen veg and the rice along with a splash of water, cover with a lid and cook for 3-4 minutes until the veg are tender.

  5. Remove the lid, gradually wilt in the spinach a handful at a time, using a fork.

  6. Add lemon juice and season to taste. Fold through most of the coriander.

  7. Divide between 2 bowls, scatter with the toasted cashews, remaining herbs and finally add the soft-boiled eggs. Serve straight away.