Alfred Prasad's vegetarian kedgeree recipe is both delicious and easy to prepare. This dish uses a number of vegetables including broccoli, carrots and potatoes. Although originally a breakfast dish hailing from colonial India, this vegetarian recipe makes a fantastic dish at any time of the day.
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To start the kedgeree, wash and soak the rice and lentils together in plenty of water for 10 minutes
200g of basmati rice
200g of lentils
In a saucepan, heat the vegetable oil. Add the cumin seeds and sauté for 30 seconds. Add the garlic, ensuring the heat is low, and fry until golden brown
2 tbsp of vegetable oil
1 tsp cumin seeds
3 garlic cloves
Add the green chilli and peppercorns to the pan and stir. Increase the heat, add the diced potato and carrot and sauté for 2 minutes. Add the turmeric and a little salt to taste, and cook for a further 2 minutes
2 green chillies
10 black peppercorns
3/4 tsp turmeric powder
Drain the rice and lentils and add to the pan. Pour 6 cups of hot water to the pan. Once the mixture starts to bubble, cover the pan, lower the heat and slow-cook until the water has been absorbed
Add the beans, broccoli, peas and coriander to the pan. Stir well and simmer for a further 5 minutes before removing from the heat
1/2 bunch of coriander
100g of fine beans
1/2 head of broccoli
2g of frozen peas
Season the kedgeree with salt and pepper, stir in a tbsp of ghee and serve hot
1 tbsp of ghee
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