Vegan Kedgeree

Ingredients – 2 people

  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • ½ thumb sized piece of ginger, chopped
  • 1 x 400g tin of tomatoes
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1 tsp curry powder
  • Salt and freshly ground pepper
  • ½ tsp Chilli flakes
  • 150g short grain rice
  • 100g split red lentils
  • 700ml veg stock
  • 100g baby spinach
  • 50g Edamame beans/peas

Method

  • Peel and chop the onion, garlic and ginger.
  • Heat the oil in a large pan on high heat and add the onion, garlic, seasoning and chilli flakes and ginger and cook for 3 minutes, stirring occasionally.
  • Add the tinned tomatoes and cook for a further 3 minutes
  • Add the rice, lentils and then the stock and bring it to the boil.  Let it simmer for 20-25 minutes until the liquid has been absorbed.  Give it a stir every now and again to ensure that the rice and lentils don’t stick.
  • Stir in the spinach and edamame beans and cook for a couple of minutes until wilted/ warmed through.

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