Name: Spicy ‘vedgeree’
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4 servings
Ingredients: 350g long grain brown rice; 150g green beans trimmed and halved; 4 medium eggs; 2 tbsp olive oil; 2 onions sliced; 2 garlic cloves crushed; 2 heaped tbsp medium curry powder; 1 tsp ground turmeric; 2 bay leaves; 200g spinach; 100g cherry tomatoes halved; ½ small bunch coriander chopped; 1 green chilli sliced; 1 lemon cut into wedges

Try our veggie twist on kedgeree for a healthy supper. Like the traditional version, it's served with boiled eggs and has a lovely mild curry flavour

Ingredients

350g long grain brown rice

150g green beans trimmed and halved

4 medium eggs

2 tbsp olive oil

2 onions sliced

2 garlic cloves crushed

2 heaped tbsp medium curry powder

1 tsp ground turmeric

2 bay leaves

200g spinach

100g cherry tomatoes halved

½ small bunch coriander chopped

1 green chilli sliced

1 lemon cut into wedges

Instructions

1 Rinse the rice under cold running water, rubbing with your fingers to remove any excess starch. Cook following pack instructions, then drain well.

2 Bring another pan of water to a simmer. Cook the green beans for 2 mins, then transfer to a bowl with a slotted spoon and set aside. Boil the eggs in the pan for 7 mins, then drain and transfer to a bowl of cold water to cool.

3 Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 10-15 mins until golden. Add the garlic, curry powder, turmeric and bay leaves and cook for 1 min more. Stir in the spinach, tomatoes and a splash of water and cook for another 5 mins until the spinach has wilted.

4 Fold the cooked rice and green beans through the spinach mixture and cook for a few minutes until the rice is warmed through. Drain and gently peel the eggs, then slice in half.

5 Top the rice mixture with the eggs, coriander and chilli. Serve the vedgeree with the lemon wedges on the side for squeezing over.