- Recipes
- Alfred Prasad's Vegetarian Kedgeree
Alfred Prasad's Vegetarian Kedgeree
-
4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 200g basmati rice
- 190g lentils
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 3 garlic cloves, finely chopped
- 2 green chillies, finely chopped and de-seeded if preferred
- 10 black peppercorns
- 1 potato, diced into small cubes
- 1 carrot, diced into small cubes
- ¾ tsp turmeric powder
- 100g fine beans, cut into 3cm pieces
- 100g frozen peas
- 8 broccoli florets or stems, cut into medium sized florets
- 1 tbsp ghee
- ½ bunch of coriander, washed and chopped
Method
Step 1
To start the kedgeree, wash and soak the rice and lentils together in plenty of water for 20 minutes.
Step 2
In a saucepan, heat the vegetable oil. Add the cumin seeds and sauté for 30 seconds. Add the garlic, ensuring the heat is low, and fry until golden brown.
Step 3
Add the green chilli and peppercorns to the pan and stir. Increase the heat, add the diced potato and carrot and sauté for 2 minutes. Add the turmeric and a little salt to taste, and cook for a further 2 minutes.
Step 4
Drain the rice and lentils and add to the pan. Pour 6 cups of hot water to the pan. Once the mixture starts to bubble, cover the pan, lower the heat and slow-cook until the water has been absorbed.
Step 5
Add the beans, broccoli, peas and coriander to the pan. Stir well and simmer for a further 5 minutes before removing from the heat
Step 6
Season the kedgeree with salt and pepper, stir in a tbsp of ghee and serve hot.
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