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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. . |
Ingredients
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