As the BBC magazine sort of made a mention of the fact that the original anglo-indian dish of kedgeree didn’t contain any fish, I thought I’d post my lovely vegetarian Kedgeree (or kichari, or whatever) recipe.
1 medium onion, choppedrapeseed oil (any vegetable oil will do) 1 big tablespoon Patak’s korma or other paste about 3 cups of fresh vegetables, cleaned, diced – anything you have. Butternut squash adds a nice creamy note. But it’s also an opportunity to use carrots and everything else. 1 1/2 cups brown basmati rice 1 cup choradall (split black eyed peas) to serve: fresh coriander, goats cheese In a large pot, heat up enough rapeseed oil to comfortably cover the bottom. Add the onion and the korma or other paste and stir together for a few minutes on high heat, so the onion softens but the paste doesn’t get stuck to the bottom. After a few minutes, add the vegetables that need a longer cooking time, like carrots, cabbage. Stir fry for a few more minutes. Add water and stir to make sure none of the paste is stuck to the bottom. Add vegetables, rice and dal, and about a tablespoon of salt. Stir for one last time. The water should cover everything comfortably. As you make kichari, you will develop a feeling for how much water you’ll need for what consistency – it’s usually more than you think. Bring to the boil and leave to simmer for about an hour. Don’t stir in the meantime, even if it looks like all the water has been soaked up. When done, add some double cream and fresh coriander to taste. Serve with about 50g of creamy goats cheese per plate. Nutrition: brown rice is full of fiber, minerals and other good things. Dal adds protein and the vegetables are full of vitamins. Teenager approval rating: 3/5 (he had seconds.)