Traditional kedgeree usually calls for fish and an egg to be included, however this is my take on a vegan Kedgeree that is a lovely alternative if you don't fancy the traditional recipe or you can bang a poached egg on the top!
Serves 1, but just multiple quantitites for more people
You will need:
A portion of brown rice (approx 80-100g)
Approx 50g of red lentils
3 clove of garlic
1/4 of an red onion
1/4 of a chilli (optional)
A handful of cherry toms
1/2 an avocado (de-stoned, and peeled)
1/2 a tspn of cumin
1.5 tspn of tumeric
1/2 a tspn of cayenne pepper
1/2 a stock cube and 200ml water
1/2 a lemon
Salt and pepper to taste
Oil for frying
Equipment:
1 wok
2 pans
1 jug
1 kettle
1 knife
1 chopping board
1 food processor
1 colander
Method:
Boil rice (25-30 mins) and lentils(10-15 mins)
Meanwhile chop avocado, cherry toms, onion, garlic and chilli
Add the onion, garlic and chilli into a wok with a splash of oil and fry until softened
Add spices and stir well, ensuring it doesn't burn
Once lentils are cooked drain and blits in a food processor for 10 seconds.
Boil kettle and add stock cube to boiling water
After 25-30 mins drain rice, and add to the pan and stir well
Decant the lentils into the pan and stir well
Then stir in stock gradually to loosen the rice/lentils, then add the lemon juice
When hot, Remove from heat and plate up when ready
Add the avocado and tomatoes to the top with a slice of lemon for garnish, salt and pepper!