Easy kedgeree with leeks and cauliflower

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 cup 2cm-diced kumarasweet-potatoX
  
• 250g hot smoked fish (white fish, salmon, or tinned)
  
• spray oil
  
• 1 leek, sliced
  
• 2 tablespoons curry powder
  
• 400g can cherry tomatoes
  
• 2 cups cooked brown rice
  
• 2 cups cauliflower florets, grated or blended until it resembles rice
  
• 2 cups frozen peas
  
• 4 hard-boiled eggs, halved

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Instructions

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1. In a pot of water set over a high heat, bring kumara to the boil. Reduce heat and simmer for 10 minutes, or until tender. Drain and set aside.
2. Pick any bones from fish, remove skin, flake.
3. Spray a large, deep, heavy-based non-stick frying pan with oil, set over a medium heat and fry leek for 3 minutes to soften. Add curry powder and cook, stirring, 1 minute. Add tomatoes, rice, cauliflower and a little water, if necessary, to loosen mix. Add fish and peas and cook for 15 minutes.
4. To serve, divide among four plates with egg halves on top. Garnish with fresh coriander and lemon wedges, if you like.

Variations

Make it gluten free: Check smoked fish and curry powder are gluten free.

Nutrition info (per serve)

Calories 430 cal

Kilojoules 1810 kJ

Total fat 11 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Sep 2017

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