A traditional Indian spiced kedgeree that is served for breakfast or will make an ideal main meal. A light dish, slightly spiced, combining rice and green lentils for the base with three vegetables, fresh herbs a little sheep yogurt and a touch of lemon juice to finish and bring out the flavours.
Serves Two – 25 mins prep and cooking
1Cup of Basmati or Easy cook Rice
1/2 Cup of Green lentils
1 Large Carrot
2 tbsp Olive Oil
125gm Sheep's Yogurt
1 tsp Tumeric
1 Vegetable Stock Cube
2 tsp Curry Powder
1 Tsp Salt
1 L Water
2 Lemon Wedges
Sprig of Fresh Mint chopped finely
1 Tsp fresh Ginger chopped finely
Wash and scrub all the vegetables and rinse the rice and lentils. Place rice and lentils into the same pan with 1L water, turmeric, cloves and vegetable stock cube. Turn the heat to bring to the boil and let simmer for 10 mins, or until ready.
Chop vegetables into small squares and place in a frying pan with curry powder and olive oil.
Mix over a medium heat until golden and then add a little water just to soften the vegetables. further.
When rice, lentil mix and the vegetables are ready mix together and add the fresh herbs and yogurt. Serve with wedge of lemon to taste and .homemade chutney
Make a nice big mug of chai to complete your breakfast for a truly scrumptious start to your day!
Return to the RECIPE BOOK