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Paula's Vegetable Kedgeree

There are countless variations on Kedgeree. Try our vegetarian take on this classic. Feel free to vary the vegetables based on what you like and what is in season.

Posted by: jamiefoxen
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Breakfast
Lunch Box
Main Courses
Side dishes

You will need

IngredientAdd
2 tbsp vegetable oil More products
3 cardamom pods More products
3 black peppercorns More products
2 tsp cumin seeds More products
3 cloves More products
2.5cm/1-inch piece cinnamon More products
5cm/2-inches fresh root ginger, grated More products
1/2 tsp turmeric More products
300ml/10fl oz water
2 medium onions, chopped More products
75g/3oz green lentils, pre-soaked More products
75g/3oz  basmati rice More products
100g/4oz mixed green Vegetables, such as:
100g peas

Awaiting stock

 		More products
100g courgettes More products
100g mangetout

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 		More products
100g runner beans

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 		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Heat the oil in a large saucepan, add the cardamom, peppercorns, cumin seeds, cloves and cinnamon and fry over a high heat until it starts to splutter.
  • Add the ginger, turmeric and onion and sauté, stirring, for 2 minutes.
  • Add the water, mix well, bring to the boil then add the drained lentils, rice and vegetables which have been cut into bite size pieces where appropriate.
  • Cover and simmer for 15-20 minutes or until the rice is cooked.
  • Adjust the seasoning and allow to stand for 5 minutes, covered, before serving.

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