Vegetarian kedgeree

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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.

First published in 2015





To start the kedgeree, wash and soak the rice and lentils together in plenty of water for 10 minutes
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
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
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
Season the kedgeree with salt and pepper, stir in a tbsp of ghee and serve hot
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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