This is an interesting variation on a dish that is known for it’s fishiness! This is a tasty veggie kedgeree that we think you’ll really enjoy. Full of curried veggies mixed with rice and topped with boiled eggs.
Ingredients: 2 shallots, 1 green chilli, 1 cm ginger, small bunch of coriander, few stemms of curly parsley, 100g tenderstem broccoli, 100g cherry tomatoes, handful of spinach and 1 spring onion.
From the larder: 170g rice, 1tsp curry powder, 4 eggs, juice of half a lemon.
- Start cooking the rice according to packet instructions.
- Boil the eggs in a pan of water or with the rice. Boil for 4-6 minutes, less if you like the yolks soft. While veggies are cooking, peel the eggs and quarter.
- Chop the shallots. Sauté for a few minutes to soften.
- Chop the ginger; deseed and slice the chilli (using half to whole depending on the amount of spice you like), spring onion and coriander stems, add to the pan with 1tsp curry powder and sauté for a further few minutes.
- Roughly chop the tenderstem broccoli and add to the pan with a splash of water to add some steam.
- Quarter the tomatoes and add to the stir-frying veggies along with the spinach.
- When rice is cooked, stir into the veg and stir-fry for a final few minutes and then squeeze over the juice of half a lemon.
- Serve in 2 bowls with eggs and chopped parsley and coriander sprinkled on top.
This week, whether you are American or not, celebrating Thanksgiving or not, there’s always time and place for a daal -lop of thankfulness. So, while cooking up a butternut squash flavoured feast and watching it simmer, take a moment or two to ponder something you’re thankful for. We’re pretty sure it’s been proven to be good for you!
Ingredients: 2 banana shallots, 2 cloves garlic, 12g ginger, 10g turmeric, 1-2 stems of fresh curry leaves, roughly 200g butternut squash, large handful of spinach, 60g mushrooms, small sprig of coriander.
From the larder: 75g rice, 120g red lentils, oil (coconut or other), 1 stock cube, 1tsp cumin powder (optional: 1tsp mustard seeds).
- Chop shallots and coriander stems, peel and mince 1 garlic clove, ginger and turmeric. Sauté the shallots and garlic in oil for 3 minutes until soft and then add the lentils, turmeric, ginger, whole curry leaves, coriander stems, cumin and optional mustard seeds. Sauté for a minute.
- Cover with 2cm of water (approx. 600ml) and crumble in the stock cube. Bring to the boil and reduce heat to simmer.
- Peel and chop the butternut squash into 1-2cm chunks and add to the lentils. Cook for 25-30 mins until lentils are soft and butternut squash is tender. Stir regularly and add more water as the lentils and squash cook and absorb the water. The daal should end up like a very thick soup.
- While the daal is cooking, cook the rice according to packet instructions.
- Slice the mushrooms and chop the second clove of garlic. In another frying pan, fry both in a knob of butter until soft and juicy.
- When lentils are ready, stir in the spinach and cook for 1 min to wilt. Season and serve on a bed of rice with mushrooms and chopped coriander leaves popped on top.
This is a simple stew of tomatoes, spinach, lentils and warming herbs served with rice or a baked potato and accompanied by a minty yoghurt. What’s not to love?
Ingredients: handful of cherry tomatoes, 2 cloves of garlic, 1 red chilli, 2-3 shallots, small bunch of oregano, large handful of spinach, 5 basil leaves, small baby cucumber.
From the larder: 150g rice or 2 baking potatoes, 100g red lentils, 1 tin chopped tomatoes, ½ cup yoghurt, oil, salt and pepper (optional: grated cheese).
- Start cooking the rice or baking potatoes in preheated oven (180 degrees C). If using potatoes, allow up to an hour for them to bake.
- Place lentils in a saucepan of cold water, bring to the boil and simmer until soft, approx. 10 minutes.
- Chop the shallots, garlic and chilli (use half or a whole chilli if you like it spicy – it also tastes fine without). Sauté on a low heat until translucent and then add the tin of tomatoes.
- Chop the oregano leaves and quarter the tomatoes. Add to the sauté pan, season and let simmer for 5-10 minutes.
- When lentils are soft, drain and add to the tomatoes along with 50ml of water and cook for a further 5-10 minutes.
- Grate or finely chop the cucumber and mix with yoghurt in a bowl.
- Chop the spinach and basil leaves and just before serving the lentil stew, stir them in allowing them to wilt.
- Serve the lentil stew with rice or baked potatoes and cucumber yoghurt on the side. Add grated cheese as an optional extra.