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Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

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This is a western dish that takes its inspiration from Indian khichari, a rice and lentil dish. That’s why it calls for curry powder, something you wouldn’t usually see in a traditional Indian recipe, where individual spices are usually blended together instead. Still, its south Asian roots mean that kedgeree is wonderfully perfumed, and my version here is tossed with blistered tomatoes. It’s a joy to eat hot or cold, for breakfast or for lunch – you decide.

Make sure the smoked tofu you are using does not contain soy sauce.

Prep time: 20 minutes
Cooking time: 25 minutes


  • 20 cherry tomatoes, halved
  • 1 teaspoon vegetable oil
  • 1 white onion, diced
  • 2 cardamom pods, crushed
  • ½ teaspoon ground turmeric
  • 1 bay leaf
  • 1 tablespoon curry powder
  • ½ teaspoon ground coriander
  • cups (300 g) basmati rice
  • cups (560 ml) vegetable stock
  • ½ teaspoon salt
  • 1 cup (140 g) frozen peas
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 block (200 g) smoked tofu, cubed
  • soy yoghurt, lemon wedges and chopped coriander (cilantro), to serve


Place the cherry tomatoes under a hot grill and cook for 10 minutes, until plump and blistered.

Meanwhile, put the oil into a large non-stick saucepan over medium heat and fry the onion until soft and translucent, about 4 minutes. Add the cardamom, turmeric, bay leaf, curry powder and ground coriander. Stir to coat the onions well in the spices, then add the rice, again stirring well to coat. Pour in the stock and bring to the boil. Add the salt and peas, then cover the pan, reduce the heat to low and leave to simmer until the rice is cooked and no longer crunchy, about 10–12 minutes.

When the rice is done, stir in the black pepper, lemon juice, smoked tofu and cherry tomatoes.

Serve the kedgeree warm, with a dollop of soy yoghurt, a wedge of lemon and some coriander.