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Vibrant spring vegetable kedgeree recipe image

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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)

Vibrant spring vegetable kedgeree

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40 min
(145)

Method

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.

  1. 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.
  2. 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.
  3. 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.
  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.