Pic of Spinach kedgeree

Spinach kedgeree

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Vegetarian mains

Spinach kedgeree

Main Serves 2 40 min
Kedgeree is a comforting alliance between Indian cuisine and Victorian nursery food and very good for a quick, simple dinner. We've swapped the traditional smoked fish for spinach and green beans here and added smoked paprika to replicate the smoked fish flavour. Make poached rather than hard-boiled eggs if you fancy.


  • 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
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Prep time: 10 min
Cooking time: 30 min
  • 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.

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