Vegeree Not Kedgeree
I’m constantly on the lookout for Meat Free Monday dishes that I can serve to a non-vegetarian family without getting too many complaints. Jamie Oliver’s “Vegeree Not Kedgeree”, from his new book, “Everyday Superfoods” fits the bill perfectly.
It’s the perfect Monday meal, firstly, because it’s meat free and secondly because I had a pile of leftovers perfectly matched for the dish (Chinese greens sitting in a tupperware in the fridge and another tupperware of brown basmati rice, both from the other night’s Chinese Spare Rib in Hoi Sin Sauce). The only thing I missed out were the mushroom because I had none. Use any combination of vegetable depending on what you have lying around that needs using up.
Vegeree Not Kedgeree
Ingredients:
Is very simple to make, all you need is a combination of vegetables, don’t feel you have to stick to the list below, use it as a guide!
- brown basmati rice
- 4 large eggs
- 8 chestnut mushrooms
- 3cm ginger
- 20g fresh coriander
- 3 spring onions
- olive oil
- medium curry powder
- ripe cherry tomatoes
- frozen peas
- baby spinach
- lemon
- plain yoghurt
If you try this recipe, let me know what you think!
Leave a comment, you can even rate the recipe and don’t forget to tag your pictures #gillianskitchendotcom on Instagram so I can see your creations. Thank you!
gx
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Vegeree Not Kedgeree
- 300 g brown basmati rice
- 4 large eggs
- 8 chestnut mushrooms
- 3 cm ginger
- 20 g fresh coriander
- 3 spring onions
- olive oil
- 3 tsp medium curry powder
- 150 g ripe cherry tomatoes
- 150 g frozen peas
- 200 g baby spinach
- 1 1/2 lemon
- 3 tbsp heaped plain yoghurt
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Cook the rice in a pan of boiling salted water, I always use ratio 1 part rice to 2 parts water.
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Add the eggs the the pan for the last 6 minutes to soft boil
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Heat a large non-stick frying pan over medium heat
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Place the quartered mushrooms into the dry pan, stir occasionally
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Deseed the chilli, save a few slices of chilli for garnish
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Finely chop the peeled ginger and half the coriander leaves and all the stalks
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Trim and slice the spring onions
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Push mushrooms to one side of the pan and to the other side add 1 tbsp of oil, the chopped ginger, chilli, coriander, spring onions and the curry powder
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Stir fry for 2 minutes then add the chopped tomatoes, followed by the peas and spinach.
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Drain the rice and add to the pan, mix together,
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Fry for 4 minutes then squeeze in half the lemon juice and season to your liking with salt and pepper
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De-shell the eggs under running cold water then cut in half and dot around the vegeree.
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Spoon over the yoghurt, sprinkle with the reserved chilli and coriander leaves and add an extra pinch of curry powder and serve right away.
You can use up any combination of vegetable that you may have sitting around in your fridge.
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