|1 packs pack|| broccoli
(trimmed, larger florets and stalks cut in half)
|250 g g|| 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
|3|| spring onions
(trimmed and finely sliced)
(trimmed and grated)
Vibrant spring vegetable kedgeree
Although traditionally eaten for breakfast, this vibrant, spicy vegetarian kedgeree recipe can be enjoyed any time. if having as a main course, serve alongside two portions of your favourite vegetables.
- Simmer the eggs in boiling water for 5 minutes, then drain and sit in cold water. Cook the broccoli and asparagus tips for bite 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 for kick. Fry for 1 minute until fragrant, stirring frequently. Add the onion and cook for a further 5 minutes until golden.
- Add the milk for richness and bring to a simmer, then stir through the peas and spinach for power. 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.