Smoky Carrot Vegeree
By OcadoLife
Published on 27 February 2023
A vegan spin on kedgeree, this Smoky Carrot Vegeree replaces the traditional smoked haddock with warmly spiced roast carrots. Created by Kathy Slack – a chef, supper club host and author of From The Veg Patch – it uses fresh garnishes and ready-made Indian condiments to deliver extra layers of flavour with minimal fuss. We love it with a poached egg on top too – and if you have time, try making your own Vegetable StockTime and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 0.5 tsp of smoked garlic powder
- 0.5 tbsp of cumin seeds
- 1 echalion shallot, diced
- 1 bay leaf
- 250 g of basmati rice
- 0.5 tsp of ground turmeric
- 6 cardamom pods, seeds crushed
- 500 ml of vegetable stock
- 4 salad onions, finely sliced, to serve
- 1 handful of coriander, leaves picked, to serve
- 4 tbsp of mango chutney, to serve (optional)
- 4 tbsp of lime pickle, to serve (optional)
- 500 g of carrots, halved lengthways
- 2 tbsp of olive oil
- 2 tsp of medium curry powder
- 2 garlic cloves, crushed or grated
- 5 cm of piece ginger, grated
- 4 tbsp of plain dairy-free yoghurt, to serve
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Put the carrots in a single layer in a roasting tin and toss with 1 tbsp oil, 1 tsp curry powder, the garlic powder, cumin seeds and a big pinch of salt. Roast for 30 mins, turning halfway.Step 2
Meanwhile, warm the remaining 1 tbsp oil in a deep, non-stick pan with a lid. Add the shallot and cook over a medium-low heat for 10 mins, until softened. Add the garlic, ginger, remaining curry powder, turmeric, cardamom, bay leaf and some salt; cook for 5 mins.Step 3
Increase the heat, add the rice and stir until the grains are coated. Add the stock and bring to the boil. Reduce the heat to low, cover and cook for 15 mins. Turn off the heat and let it stand for 15 mins – don’t lift the lid or the steam will escape.Step 4
Top with the carrots and scatter over the salad onions and coriander. Serve with yoghurt plus lime pickle and mango chutney, if liked.