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
Method
Ingredients
Ingredients
- 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
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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.
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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.
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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.
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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.
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Remove the lid, gradually wilt in the spinach a handful at a time, using a fork.
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Add lemon juice and season to taste. Fold through most of the coriander.
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Divide between 2 bowls, scatter with the toasted cashews, remaining herbs and finally add the soft-boiled eggs. Serve straight away.
Quick tips
For a more classic kedgeree, roast or pan-fry a fillet of smoked haddock or lightly smoked salmon until cooked through, remove any skin and flake through the rice before serving.
