Roganjosh Paste Vegetarian Kedgeree

Roganjosh Paste Vegetarian Kedgeree

Soak the lentils in bowl of water for 1 hour

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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.

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

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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.

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

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

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

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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