Roganjosh Paste Vegetarian Kedgeree

Roganjosh Paste Vegetarian Kedgeree

Soak the lentils in bowl of water for 1 hour


Place the rice in a large pan with the stock and boil for 20-25 minutes or until the rice is soft. Drain and set aside.


In a separate pan boil the green lentils for about 15-20 minutes or until soft, drain, rinse with boiling water and set aside.


In a large frying pan heat the oil and fry the onion for 3-4 minutes or until soft and golden. Add the mushrooms and cashew nuts and fry for a further 2 minutes.


In a small bowl mix together the sour cream and rogan josh curry paste, add to the frying pan and stir well.


Add the frozen peas, rice and green lentils, stir well and heat thoroughly for 5-10 minutes or until piping hot.


Transfer to a serving dish and stir in the chopped coriander and quartered boiled eggs.




Serves: 4

200g basmati rice

600ml vegetable stock

100g green lentils, soaked for 1 hour

2 tbsp vegetable oil

1 medium onion, finely chopped

100g button mushrooms, cut into quarters

50g cashew nuts

150ml sour cream

1 sachet of rogan josh curry paste

100g frozen peas

2 tbsp fresh coriander, chopped

4 medium eggs, hard boiled