Save to your scrapbook
Kedgeree with cauliflower & spices
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
Source of fibre; 2 of your 5 a day.
This recipe was first published in December 2018.