Vegetable Kedgeree
Recipe: #23944
June 03, 2016
Categories: Side Dishes, Eggs, Rice, White Rice, Gluten-Free, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"A budget planner meal from Recipe+ magazine. Though this is a vegetarian main it could be a side dish for would serve more people than 4."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (231.5 g)
- Calories 772.4
- Total Fat - 18.8 g
- Saturated Fat - 4.9 g
- Cholesterol - 208.3 mg
- Sodium - 648.5 mg
- Total Carbohydrate - 126.7 g
- Dietary Fiber - 22.6 g
- Sugars - 3 g
- Protein - 25.4 g
- Calcium - 54.3 mg
- Iron - 4.6 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place eggs in a saucepan, cover with cold water and bring to the boil over moderate heat stirring (this helps to centre the yolks) and boil without stirring, for 6 minutes, drain and refresh under cold water.
Step 2
Peel and quarter.
Step 3
Meanwhile, heat a large deep frying pan over moderate heat and add almonds and cook and stir for 2 minutes or until toasted and transfer to a heatproof plate.
Step 4
Heat oil in same pan and add onion, cook and stir for 1 minutes or until soft and then add curry powder and cook and stir for 30 seconds or until fragrant and then add rice and peas and corn mix, cook and stir for 5 minutes or until heated through.
Step 5
Return almonds to pan and add parsley and stir.
Step 6
Serve topped with egg and extra parsley.
Tips
No special items needed.
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