Vegetarian kedgeree

by Alfred Prasad
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servings4
45 minutes

Ingredients

  • 200g of basmati rice
  • 190g of lentils
  • 2 tbsp of vegetable oil
  • 1 tsp cumin seeds
  • 3 garlic cloves, finely chopped
  • 2 green chillies, chopped finely and de-seeded if preferred
  • 10 black peppercorns
  • 1 potato, diced into small cubes
  • 1 carrot, diced into small cubes
  • 3/4 tsp turmeric powder
  • 100g of fine beans, cut into 3cm pieces
  • 100g of frozen peas
  • 1/2 head of broccoli, cut into medium sized florets
  • 1/2 bunch of coriander, washed and chopped
  • 1 tbsp of ghee
  • salt
  • black pepper

Method

1
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
2
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
3
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
  • 1 potato
  • 1 carrot
  • 3/4 tsp turmeric powder
  • salt
4
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
5
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
6
Season the kedgeree with salt and pepper, stir in a tbsp of ghee and serve hot
  • black pepper
  • 1 tbsp of ghee