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
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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
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
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