Spicy ‘vedgeree’

A bowl of food on a plate Healthy Vegetarian Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:1 hr and 10 mins
  • Easy
  • Serves 4

Try our veggie twist on kedgeree for a healthy supper. Like the traditional version, it’s served with boiled eggs and has a lovely mild curry flavour

Nutrient Unit
kcal 501
fat 14g
saturates 3.6g
carbs 70g
sugars 6g
fibre 9g
protein 20g
salt 0.3g
Khatti dhal


  • 350g long grain brown rice
  • 150g green beans , trimmed and halved
  • 4 medium eggs
  • 2 tbsp olive oil
  • 2 onions , sliced
  • 2 garlic cloves , crushed
  • 2 heaped tbsp medium curry powder
  • 1 tsp ground turmeric
  • 2 bay leaves
  • 200g spinach
  • 100g cherry tomatoes , halved
  • ½ small bunch coriander , chopped
  • 1 green chilli , sliced
  • 1 lemon , cut into wedges
Mushroom baked eggs with squished tomatoes


  • STEP 1

Rinse the rice under cold running water, rubbing with your fingers to remove any excess starch. Cook following pack instructions, then drain well.

  • STEP 2

Bring another pan of water to a simmer. Cook the green beans for 2 mins, then transfer to a bowl with a slotted spoon and set aside. Boil the eggs in the pan for 7 mins, then drain and transfer to a bowl of cold water to cool.

  • STEP 3
Spinach, sweet potato & lentil dhal

Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 10-15 mins until golden. Add the garlic, curry powder, turmeric and bay leaves and cook for 1 min more. Stir in the spinach, tomatoes and a splash of water and cook for another 5 mins until the spinach has wilted.

  • STEP 4
Supergreen soup with yogurt & pine nuts

Fold the cooked rice and green beans through the spinach mixture and cook for a few minutes until the rice is warmed through. Drain and gently peel the eggs, then slice in half.

  • STEP 5

Top the rice mixture with the eggs, coriander and chilli. Serve the vedgeree with the lemon wedges on the side for squeezing over.

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