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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



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




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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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