Vege and quinoa kedgeree

Ingredients

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

Units: Metric Imperial (US)

Measurements explained

• 1 egg
  
• spray oil
  
• 1 spring onion, sliced
  
• ½ teaspoon grated fresh ginger
  
• 1 teaspoon curry powder
  
• ½ teaspoon ground cumin
  
• 2 Brussels sprouts, thinly sliced
  
• 1 cup chopped broccoli
  
• 1 cup cooked rice and quinoa (use a ready-steamed pack if you like)
  
• ½ cup water
  
• 70g smoked fish, flaked
  
• juice of ½ lime or lemon
  
• ½ small cucumber, sliced
  
• sprinkle of chilli flakes, to serve
  
• fresh coriandercilantroX, to serve

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Instructions

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1. Bring a pot of water to the boil. Boil egg for 6-7 minutes until medium hard-boiled. Once cool, peel and quarter.
2. Spray pan with oil and place over a medium heat. Add spring onion and ginger and stir for 1 minute. Add spices, sprouts, broccoli and stir. Cook for 1 minute more.
3. Add rice and water and bring to a simmer. Cook until liquid is absorbed. Add fish and lemon juice and mix through. Serve kedgeree topped with egg, cucumber, chilli and coriander.

Variations

Make it gluten free: Check ground spices and smoked fish are gluten free.

Make it vegan: Omit egg and use tofu instead of fish.

Nutrition info (per serve)

Calories 492 cal

Kilojoules 2060 kJ

Total fat 13 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: May 2017

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