Vegetarian mains
Spinach kedgeree
Kedgeree is a comforting alliance between Indian cuisine and Victorian nursery food and very good for a quick, simple dinner. We’ve swapped the traditional smoked fish for spinach and green beans here and added smoked paprika to replicate the smoked fish flavour. Make poached rather than hard-boiled eggs if you fancy.
Ingredients
- olive oil
- 2 spring onions, plus extra to garnish
- 1 garlic clove, crushed
- 4 cardamom pods, crushed
- 1 tsp ginger, freshly grated
- 1½ tsp medium hot curry powder
- pinch dried chilli flakes
- ⅛ tsp smoked paprika
- ¼ tsp turmeric
- 200g brown basmati rice, rinsed
- 800ml veg stock
- 3 eggs
- 100g beans (broad, french or runner), sliced
- 200g spinach, tough stalks removed
- 1 tbsp chives, chopped
- lemon wedges, to serve
- salt and pepper
Method
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Step 1
Heat 1 tablespoon oil in a large saucepan, add the spring onions and fry gently for 2 minutes.
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Step 2
Add the garlic, cardamom, ginger, curry powder, chilli, paprika and turmeric. Fry for 1 minute, then stir in the rice.
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Step 3
Add the stock and bring to the boil. Cover and boil gently for 20 minutes. Don't let it boil dry - top up with water if needed.
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Step 4
Meanwhile, boil the eggs for 8 minutes. Drain, then put in a bowl of cold water.
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Step 5
Add the beans to the rice and cook for 2 minutes. Add the spinach and cook for 3 minutes or so, until wilted, and the rice is tender.
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Step 6
Remove from the heat. Peel the eggs, quarter and add to the rice. Check the seasoning and sprinkle over the chives. Serve with lemon wedges.