This recipe came about through sheer laziness on my part, it’s been a hectic couple of months and I keep forgetting to organise my food shopping so I found myself needing to throw something together with very little in the way of fresh ingredients. Luckily, I have cupboards that resemble Ready Steady Cook’s pantry so I knew I wasn’t going to go hungry, it was just going to take a little brain power.
If you haven’t guessed already, vegeree is kedgeree without the fish which makes it suitable for vegetarians. It’s a simple meal to make and it can be cooked en masse and eaten cold for lunches. Easy and versatile, my two favourite things!
To make this meal vegan, just omit the eggs. Eat fish? Flake in some smoked mackerel towards the end for a boost of omega 3.
1 cup brown rice
1 tbsp coconut oil
1 onion, chopped
2 tbsp curry powder
1 tsp turmeric
1 cup peas
2 handfuls spinach
1 handful coriander
4 spring onions, sliced
- Add the rice to a saucepan along with 1.5 cups of water, bring to the boil then let gently simmer for 35 minutes
- Once the rice has been cooking for 25 minutes, melt the coconut oil in a large frying pan or wok and gently sauté the onion for 5 minutes
- Add the curry powder and turmeric to the onions and continue to cook for a couple of minutes
- Bring a saucepan of water to the boil and add the eggs, set a timer for 4 minutes
- Lightly drain the rice, you still want a little moisture left to water down the spices. Add the rice to the onions along with the peas, spinach and coriander
- Take the eggs off the heat and plunge them into cold water and peeling
- Serve up the vegeree, sprinkle with spring onion and top with egg