kedgeree with paprika yoghurt
Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Perfect for breakfast, brunch, lunch, or dinner, this kedgeree has plenty of dill and lemon and is great served hot with cooling salted yoghurt and paprika. A balanced dish that everyone will love.
Serves 2 generously
1 tbsp sunflower oil
1 onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
1 tsp mild curry powder
1/2 tsp ground turmeric
1/2 tsp ground cumin
150g (5.5oz) basmati rice
700ml (1.25 pints/3 cups) hot water
8 small florets of broccoli
8 green beans, halved
2tbsp frozen peas
handfull of dill, finely chopped
juice of 1/2 unwaxed lemon
2 tbsp unsweetened soya yoghurt
pinch of fine sea salt
sprinkle of smoked paprika
I love adding green vegetables to the rice, including broccoli, green beans, and peas, but other quick-cook vegetables work well, including courgettes, spinach, and broad beans. Work with what you’ve got!
Heat the oil in a large saucepan over a medium-high heat and cook the onion and garlic for 2 minutes. Spoon in the curry powder, turmeric, and cumin and cook for a further minute.
Stir through the rice and pour in the 500ml (17.5 fl oz/2 cups) of hot water. Simmer for 5 minutes, stirring frequently.
Add the broccoli and green beans and pour in the remaining 200ml (7fl oz/generous 0.75 cups) of water, then cook for a further 4 minutes until the water has absorbed into the rice. Stir through the peas and cook for a further minute.
Remove from the heat and stir through the dill. Squeeze over the lemon juice and divide into two bowls.
Add 1 tablespoon of soya yoghurt over the kedgeree in each bowl and season with fine sea salt. Sprinkle a little sweet paprika over the yoghurt and serve.
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