CHEAP DISHES

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Spicy ‘vedgeree’

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

Ingredients

• 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

Method

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

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

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.

And as always have a chilled day from the Viking