Kedgeree with Dark Leafy Greens

Name: Kedgeree with Dark Leafy Greens
Yield: Serves 4
Ingredients: 250 g fresh spinach, washed; ½ lemon; 200 ml double cream; 2 large brown onions, chopped; ¼ tsp ground turmeric; 2 tsp hot curry powder; ½ tsp garam masala; ¼ tsp ground cumin; 2.5 cm (1 in) piece of ginger, peeled and finely chopped; 1 medium red chilli, deseeded and finely chopped; 150 g basmati rice, rinsed; salt and black pepper to season; 4 large eggs, hard-boiled (see Tips) and peeled; 70 g unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

For me, this is the ultimate comfort food – creamy, warming and filling, just what’s called for on a cold day. It’s a great option for entertaining because you can cook the rice, sauce and eggs in advance, meaning you won’t have to spend long away from your guests while you’re assembling it.

Ingredients

150 g basmati rice, rinsed
70 g unsalted butter
2 large

Supper
Gluten-free
Vegetarian

Method

Cook the rice in a large pan of boiling water until tender. Drain and set aside.
Melt the butter in a very large saucepan over a medium heat, then add the onions, chilli and ginger and sauté until softened a little. Add the spices, cook for a further minute, then add the spinach. Cover the pan and cook for a few minutes, shaking the pan from time to time, until