Page title and description

Vegetarian mains
Spinach kedgeree
Ingredients
- olive oil
- 2 spring onions, plus extra to garnish
- 1 garlic clove, crushed
- 4 cardamom pods, crushed
- 1 tsp ginger, freshly grated
- 1½ tsp medium hot curry powder
- pinch dried chilli flakes
- ⅛ tsp smoked paprika
- ¼ tsp turmeric
- 200g brown basmati rice, rinsed
- 800ml veg stock
- 3 eggs
- 100g beans (broad, french or runner), sliced
- 200g spinach, tough stalks removed
- 1 tbsp chives, chopped
- lemon wedges, to serve
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Heat 1 tablespoon oil in a large saucepan, add the spring onions and fry gently for 2 minutes. -
Step 2
Add the garlic, cardamom, ginger, curry powder, chilli, paprika and turmeric. Fry for 1 minute, then stir in the rice. -
Step 3
Add the stock and bring to the boil. Cover and boil gently for 20 minutes. Don't let it boil dry - top up with water if needed. -
Step 4
Meanwhile, boil the eggs for 8 minutes. Drain, then put in a bowl of cold water. -
Step 5
Add the beans to the rice and cook for 2 minutes. Add the spinach and cook for 3 minutes or so, until wilted, and the rice is tender. -
Step 6
Remove from the heat. Peel the eggs, quarter and add to the rice. Check the seasoning and sprinkle over the chives. Serve with lemon wedges.