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.
Vibrant spring vegetable kedgeree
Ingredients
4
servings
-
- 4
- 1 pack
- 250 g
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 pinch
- 1
- 200 ml
- 100 g
- 100 g
- 250 g
- 3
- 3
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Preparation
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.
