- A drizzle of olive oil
- 1 red onion, diced
- 2 sticks celery, diced
- 2tsp gorund tumeric
- 1tsp mild curry powder
- 300g basmati rice
- 800ml vegetable stock
- 100g spinach leaves
- 200g cherry tomatoes
- 200g puple sprouting broccoli, halved
- 4 eggs
- 3tbsp yoghurt
- Salt & pepper
- 10g leaf parsley, roughly chopped
- 2 spring onions, sliced
- 4 lime wedges to garnish
A vegtarian twist on a classic, perfect for using up leftover veg in the bottom of the fridge.
- Drizzle the olive oil into a high sided frying pan or large saucepan and heat over a medium heat.
- Add the diced onion and celery and sauté for 5 minutes.
- Add the turmeric and curry powder, cook for 1 minute.
- Add the rice and stir to evenly coat the grains in the spices.
- Add the vegetable stock, bring to the boil then reduce to a simmer. Simmer, covered for 8 minutes stirring occasionally. If the pan starts to dry out add a little more stock or water. After 8 minutes, add the spinach, cherry tomatoes and purple sprouting broccoli. Replace the lid and cook for a further 5 minutes. Test the rice is cooked but still with a little bite and set to one side.
- Place the eggs in a pan of cold water and cook over a medium heat for 10 minutes. Plunge the eggs into a bowl of cold water.
- Add the yoghurt to the vegeree, season and stir through the chopped flat leaf parsley.
- Peel the eggs and slice into quarters.
- Spoon the vegeree into warm serving bowls and garnish with the egg quarters, sliced spring onions and a wedge of lime.
Swap and change the vegetables used to really make this recipe your own.