Description
This Vegetarian Kedgeree is a colorful and hearty dish made with basmati rice, vibrant vegetables, and smoked tofu, all seasoned with aromatic spices. It’s a nutritious and satisfying meal that appeals to both vegetarians and non-vegetarians, perfect for any occasion.
Ingredients
Scale
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 cup frozen peas
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 cup cooked and flaked smoked tofu (or any smoked vegetarian protein)
- 2 hard-boiled eggs, peeled and quartered (optional for non-vegans)
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice and a pinch of salt, stirring gently.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed. Check at 15 minutes to avoid overcooking.
- Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional minute, being careful not to burn it.
- Stir in ground turmeric and curry powder, cooking for about 30 seconds to release their flavors.
- Add diced carrot and red bell pepper, sautéing for 5-7 minutes until tender but crisp.
- Toss in frozen peas and cook for another 2-3 minutes until heated through.
- Add flaked smoked tofu to the skillet, stirring gently to combine and warm through.
- Fold the cooked rice into the vegetable and tofu mixture using a spatula.
- Season with salt and pepper to taste, adjusting as needed.
- Squeeze lemon juice over the mixture and stir well to brighten the flavors.
- If using hard-boiled eggs, gently fold them into the kedgeree.
- Let the kedgeree cook on low heat for an additional 2-3 minutes to meld flavors.
- Taste and adjust seasoning if necessary.
- Serve the kedgeree warm, garnished with freshly chopped cilantro.
- Enjoy with extra lemon wedges on the side for added zing!
Notes
- For added protein, consider incorporating chickpeas or lentils.
- For a spicier kick, add chopped green chilies or cayenne pepper when sautéing onions.
- Feel free to experiment with different vegetables based on availability, such as spinach or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes