Super Spicy Kedgeree Recipes
SPICY 'VEDGEREE'
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
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 501 calories, Fat 14 grams fat, SaturatedFat 3.6 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
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