zoom Kedgeree with cauliflower & spices
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    Kedgeree with cauliflower & spices

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    Kedgeree with cauliflower & spices

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4


    1 cauliflower, cut into florets
    200g Duchy Organic Brown Basmati Rice
    4 British Blacktail Medium Free Range Eggs
    1 tbsp vegetable or rapeseed oil
    2 onions, sliced
    2 tbsp dried curry leaves
    2 tbsp medium curry paste, eg Patak’s Jalfrezi
    12 cardamom pods, lightly crushed
    200g frozen peas
    25g creamed coconut 


    1. Blanch the cauliflower in boiling water for 5 minutes. Lift out and drain on kitchen paper. Add the rice to the water and cook gently for 20 minutes until tender. In a separate pan, lower the eggs into gently simmering water and cook for 7 minutes, drain.

    2. Heat half the oil in a frying pan and fry the onions and curry leaves for 6-8 minutes. Remove and keep warm. Add the remaining oil and the cauliflower to the pan and cook for 5 minutes, stirring until starting to colour. Lightly drain the rice and add to the pan with the paste, cardamom and peas. Grate in the coconut and cook for 3-5 minutes.

    3. Shell the eggs and roughly break them up in a bowl. Spoon the kedgeree onto serving plates and top with the eggs, onions and curry leaves to serve.

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