Veggie Kedgeree
This flavorful kedgeree recipe combines creamy Arborio rice with aromatic curry powder, hearty lentils, and savory black pudding. Topped with boiled eggs and a hint of nutmeg, this satisfying dish is perfect for a comforting meal any time of the day.
— Constant Cookbook
Ingredients
- 50g/2oz unsalted butter
- 1 onion
- 175g/6oz Arborio rice
- 750ml/1¼pint hot vegetable stock
- 1 tsp curry powder
- 2 free-range eggs
- 150g/5oz vegetarian black pudding
- 175g/6oz Puy lentils
- 1 handful fresh coriander
- 1 tbsp desiccated coconut
- pinch freshly ground nutmeg
Instructions
- Melt the butter in a pan over a medium heat. Add the onion and fry until soft.
- Add the rice and stir until the rice becomes translucent.
- Add a large ladleful of stock and stir well. When the stock has absorbed, add another ladleful of stock. Repeat until the stock is all absorbed and the rice is just cooked through.
- Add the curry powder and stir well.
- Add the hard boiled eggs, fried black pudding, cooked lentils, coriander and coconut and gently stir until combined and warmed through.
- To serve, spoon equal portions of the kedgeree into bowls and top with a little freshly grated nutmeg.
Cook Time
30M
Prep Time
PT1H
Yield
6
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