"Vegeree" (Veggie Kedgeree)
Aside from the fantastic name, this dish is one of those things that brings happiness to your breakfast, brunch or lunch and while it's super easy to make, I like to save it for the weekend when I can really enjoy it in all its delicious glory!
Almost all of your 5-a-day packed into one one, packed full of nutrients and good protein from the eggs, this meal is really a bit of a superstar. What's more, it packs a massive flavour punch with ginger, chilli, coriander, spring onions and garam masala coming together in perfect harmony.
"Vegeree" (Veggie Kedgeree)
Serves 4
300g brown basmati rice
4 large eggs
16 chestnut mushrooms, quartered
6cm piece ginger, finely chopped
2 fresh red chillies, finely chopped
15g bunch fresh coriander, finely chopped (including the stalks!)
4 spring onions, sliced
olive oil
2 heaped tsp garam masala
200g ripe cherry tomatoes
200g frozen peas
200g baby spinach
2 lemons
4 heaped tbsp fat-free natural yoghurt
pinch of paprika
Cook the rice in a pan of boiling salted water according to the packet instructions, adding the eggs to the pan to soft-boil for the last 6 minutes.
Meanwhile, place a large non-stick frying pan on a medium-high heat. Add the mushrooms to the dry pan, stirring occasionally for 5 minutes. Push the mushrooms to one side of the pan, then add 1 tablespoon of oil, the chopped ginger, chilli, coriander and spring onions, and the garam masala. Stir fry for 2 minutes, while you halve and add the tomatoes, followed by the peas and spinach. Drain and add the rice. Toss, stir regularly and fry for 4 minutes, then squeeze in the juice of one of the lemons and season to perfection.
Briefly hold the eggs under cold running water until cool enough to handle, then peel, halve and dot in and around the vegeree. Spoon over the yoghurt, sprinkle over the paprika and serve right away with lemon wedges for squeezing over.
Almost all of your 5-a-day packed into one one, packed full of nutrients and good protein from the eggs, this meal is really a bit of a superstar. What's more, it packs a massive flavour punch with ginger, chilli, coriander, spring onions and garam masala coming together in perfect harmony.
"Vegeree" (Veggie Kedgeree)
Serves 4300g brown basmati rice
4 large eggs
16 chestnut mushrooms, quartered
6cm piece ginger, finely chopped
2 fresh red chillies, finely chopped
15g bunch fresh coriander, finely chopped (including the stalks!)
4 spring onions, sliced
olive oil
2 heaped tsp garam masala
200g ripe cherry tomatoes
200g frozen peas
200g baby spinach
2 lemons
4 heaped tbsp fat-free natural yoghurt
pinch of paprika
Cook the rice in a pan of boiling salted water according to the packet instructions, adding the eggs to the pan to soft-boil for the last 6 minutes.
Meanwhile, place a large non-stick frying pan on a medium-high heat. Add the mushrooms to the dry pan, stirring occasionally for 5 minutes. Push the mushrooms to one side of the pan, then add 1 tablespoon of oil, the chopped ginger, chilli, coriander and spring onions, and the garam masala. Stir fry for 2 minutes, while you halve and add the tomatoes, followed by the peas and spinach. Drain and add the rice. Toss, stir regularly and fry for 4 minutes, then squeeze in the juice of one of the lemons and season to perfection.
Briefly hold the eggs under cold running water until cool enough to handle, then peel, halve and dot in and around the vegeree. Spoon over the yoghurt, sprinkle over the paprika and serve right away with lemon wedges for squeezing over.
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