Spring vegetable kedgeree

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Ingredients

4 eggs egg
1 packs pack broccoli broccoli
trimmed, larger florets and stalks cut in half
250 g g asparagus asparagus
tips trimmed
1 tbsp tbsp olive oil olive oil
1 tsp tsp ground tumeric ground tumeric
1 tsp tsp cumin cumin
1 pinches pinch chilli flakes chilli flakes
1 onions onion
peeled and chopped
200 ml ml semi-skimmed milk semi-skimmed milk
100 g g frozen peas frozen peas
100 g g baby spinach baby spinach
250 g g basmati rice basmati rice
cooked
3 spring onions spring onion
trimmed and finely sliced
3 radishes radish
trimmed and grated

Spring vegetable kedgeree

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0:40 min
(112)

Method

Although traditionally eaten for breakfast, this vegetarian kedgeree can be enjoyed any time.

  1. Simmer the eggs in boiling water for 5 minutes, then drain and sit in cold water. Cook the broccoli and asparagus tips in a separate pan of boiling water for 3 minutes, then drain and refresh in cold water. Set aside.
  2. Heat the oil in a large frying pan, add the turmeric, cumin and chilli flakes and fry for 1 minute until fragrant, stirring frequently. Add the onion and cook for a further 5 minutes until golden.
  3. Add the milk and bring to a simmer, then stir through the peas and spinach. Cook for 2 minutes, stirring until the spinach wilts.
  4. Add the rice, broccoli, asparagus tips, spring onion and half the radish and heat through, stirring gently, for 2-3 minutes until piping hot. Peel the eggs and slice in half, arranging across the top of the kedgeree along with the remaining radish to serve.

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