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Creamy vegetable kedgeree
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300g essential Waitrose Basmati Rice
4 Waitrose Free Range Medium Eggs
1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, chopped
1 essential Waitrose Courgette, diced
1 essential Waitrose Red Pepper, diced
½ x 200g jar Cooks’ Ingredients Tikka Curry Paste
100g frozen essential Waitrose Garden Peas, Defrosted
300ml tub essential Waitrose Half Fat British Crème Fraîche
1. Cook the rice in boiling water for 10-12 minutes, then drain. Soft boil the eggs for 4 minutes, leave to cool then peel.
2. Meanwhile, heat the oil in a large frying pan and fry the onion, courgette and pepper for 4-5 minutes. Add the tikka paste and peas and cook for 1 minute.
3. Stir in the rice and crème fraîche and heat through.
4. Cut the eggs into quarters and place on top of the kedgeree and serve.
Typical values per serving:
This recipe was first published in April 2012.