Green vegeree

As I get older, I am definitely becoming a less fussy eater. Things I used to once hate have been tentatively embraced into my kitchen as I discover new ways of cooking that are too good to resist. Courgetti persuaded me to get on board with courgettes (although never as a permanent substitute for spaghetti, I’m not crazy). Shakshuka helped me embrace red peppers, squeaky texture and all. Certain foods remain strongly disliked – any conversion ideas welcome! – so blue cheese, walnuts and mushrooms are yet to make it on to any plate of mine. Smoky flavours are also hit and miss with me, hence why I had never made a traditional kedgeree with smoked haddock before. When I saw this idea in Waitrose magazine, swapping fish for veg, I was hooked!

vegeree

The basic idea of a kedgeree had certainly always appealed. Spicy rice, perfectly cooked oozing eggs – it all sounded like an ideal brunch or easy dinner. Like I say, this vegeree keeps all those vital elements whilst simply subbing in some hearty spinach instead of fish. This could also be adapted further by swapping the spinach for kale, cavolo nero or chard. I also loved the crunch of the salty cashew nuts on top, balancing the rich egg yolk perfectly. I’ll admit I often struggle to cook rice perfectly in this way and always find it hard to get dry, fluffy rice without burning the bottom or crunching on raw grains! For this recipe, I think it is okay to err on the more liquid side to prevent these issues and ensure fully cooked rice as there are enough other ingredients to balance a softer texture.

Green vegeree

Serves 3-4, recipe adapted from here.

  • Oil
  • 1 onion
  • 300g basmati rice
  • 2tsp curry powder
  • 500ml vegetable stock
  • 3 eggs
  • 2 large handfuls baby spinach
  • handful toasted cashew nuts

Add the onion and oil to a large pan and cook for 5-10 minutes until the onion starts to soften. Meanwhile, rinse the rice until the water runs clear.

Stir the curry powder into the onion, cook for 1 minute, then add the drained rice and stock. Season generously with salt and pepper. Bring to the boil, stir, then simmer gently, covered, for 10 minutes.

Meanwhile, simmer the eggs in a separate pan of boiling water for 6-7 minutes. Cool briefly in cold water, then peel and halve.

After 10 minutes, stir the spinach through the rice. Season generously, re-cover the pan, then turn off the heat and leave for 10 minutes. Fluff up with a fork and top with the halved eggs and cashew nuts.

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