Kedgeree with Dark Leafy Greens
Ready in: 30 to 60 mins
This vegetarian kedgeree is the ultimate comfort food – creamy, warming and filling; just what’s called for on a cold day. To make it vegan, simply omit the egg and cook the rice with oil or vegan butter rather than dairy butter. Recipe extracted from The Vegetarian Kitchen by Prue Leith and Peta Leith (Bluebird, £25). Photography: David Loftus
Ingredients:150g basmati rice, rinsed
70g unsalted butter
2 large brown onions, chopped
1 medium red chilli, deseeded and finely chopped
2½ cm piece ginger, peeled and finely chopped
¼ tsp ground cumin
¼ tsp ground turmeric
½ tsp garam masala
2 tsp hot curry powder
250g fresh spinach, washed
200ml double cream
4 large free-range eggs, hard-boiled and peeled
salt and black pepper, to season
- Cook the rice in a large pan of boiling water until tender. Drain and set aside.
- Melt the butter in a very large saucepan over a medium heat, then add the onions, chilli and ginger, and sauté until softened a little. Add the spices, cook for a further minute, then add the spinach. Cover the pan and cook for a few minutes, shaking the pan from time to time, until the spinach has wilted.
- Add the cream, bring to the boil, then reduce the heat and simmer gently for five minutes. Season with salt and black pepper, then squeeze in the lemon juice. Stir the cooked rice into the sauce and check the seasoning.
- Spoon the rice onto four plates, placing two halves of a boiled egg on top of each portion.