|1 packs pack||broccoli broccoli|
|trimmed, larger florets and stalks cut in half|
|250 g g||asparagus asparagus|
|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|
|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|
|3||spring onions spring onion|
|trimmed and finely sliced|
|trimmed and grated|
Spring vegetable kedgeree
Although traditionally eaten for breakfast, this vegetarian kedgeree can be enjoyed any time.
- 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.
- 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.
- Add the milk and bring to a simmer, then stir through the peas and spinach. Cook for 2 minutes, stirring until the spinach wilts.
- 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.