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A Weekday Menu Recipe

 

 

Vegetable Kedgeree   Veg  HT  MC  40mins plus soaking

 

 

Serves 4   Hot  Vegetarian  Vegan  Vegetables Pulses  Grains Pulses  Dairy Gluten Wheat free Eggless

 

Ingredients

2 tbsp Vegetable Oil

3 Cardamom Pods

3 Black Peppercorns

2 teasp Cumin Seeds

3 Cloves

2.5cm/1-inch piece Cinnamon

5cm/2-inches Fresh Root Ginger, grated

1/2 teasp Turmeric

2 Medium Onions, chopped

300ml/10fl.oz. Water

75g/3oz Green Lentils, pre-soaked

75g/3oz  Basmati Rice

100g/4oz mixed green Vegetables (e.g. Peas, Mange-tout, Beans, Courgettes Zucchini), cut into bite sized pieces where appropriate

 

Instructions

 

1. 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.

 

2. Add the ginger, turmeric and onion and sauté, stirring, for 2 minutes.

 

3. Add the water, mix well, bring to the boil then add the drained lentils, rice and vegetables. 

 

4. Cover and simmer for 15-20 minutes or until the rice is cooked. 

 

5. Adjust the seasoning and allow to stand for 5 minutes, covered, before serving.

 

 

Serving Suggestions

Accompaniments      Not necessary

Dessert:                        Ice cream with   Mocha Sauce

 

 

 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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