Saturday, 9 February 2013

Vegeree or Veggie Kedgeree!

I’ve been scouting around recently for a decent recipe for a fishless Kedgeree; sadly, the main recipe on the net was Hugh Fernley-Whittingstall’s offering (you may remember HFW upset me greatly a year or so ago when he went half-heartedly veggie for a few months, purely in order to sell more books – I now refuse to cook anything of his!) plus others which seemed to have an awful lot of ingredients which rather negated the simple feel of the original Kedgeree. I had to come up with my own.

It was a nice easy dinner and you could easily substitute any veg you have to hand. Yes, I know kedgeree was originally eaten for breakfast, but a curried rice dish really doesn’t do it for me at 8am, I’m afraid – I’m more of a porridge fan, myself – however, the same dish at 8pm for dinner is a different matter entirely.

Mr Simply Veg had the traditional topping of boiled egg quarters with his, but although I can just about manage an omelette, I can’t cope with anything that looks quite so overtly eggy so I topped mine with tomato wedges. It occurred to me a little too late (we’d already eaten it!) that some toasted cashews scattered over the top would be a tasty addition. Next time, maybe…

1 tbsp vegetable oil
4 shallots
2 tsp curry powder
½ tsp ground coriander
½ tsp ground cumin
175g baby sweetcorn
250g basmati rice
500ml water
1 bay leaf
150g frozen peas
1 tbsp chopped parsley
1 tbsp chopped coriander

1 egg per person
(or a tomato in my case…)
lime wedges

Fry the finely chopped shallots in the oil in a lidded frying pan until translucent, then stir in the curry powder, cumin and coriander and allow to cook for a minute or two. Add the sweetcorn, cut into 2-3cm chunks, and the rice followed by the water and the bay leaf; stir well and bring to the boil then turn the heat down to a simmer, put the lid on and leave to cook for 10 minutes.

Put the eggs into a pan of cold water and bring to the boil; simmer for 5 minutes then run them under cold water and peel.

Stir the peas into the rice and cook for a further 2 or 3 minutes by which time all the water will have been absorbed. Leave the lid on and allow to stand for five minutes before mixing in the chopped herbs.

Serve with a quartered egg (or tomato) and lime wedges. Oh, and don't forget to remove the bay leaf before serving, as I did!

Serves four 

1 comment:

  1. I love vegeree! Not make Hugh's version, leek, peas and mushrooms are the veggies I use - but I think you can add whatever you fancy really. I definitely have a boiled egg on mine though. Great lunch dish!