Meatless Monday: Kedgeree

This dish originated in India where it was a rice and bean dish. It was introduced to the west by the British colonials. In the west it became a way of using up leftovers from the day before for breakfast. Flakes of smoked haddock and hard boiled eggs might be added.  This vegan variation uses tofu which is made from soybeans and rice is more like the original rice and beans variation.

Serves 2-3
You will need

1 pack organic firm tofu
2 tbsp tamari
180g organic brown rice
1 onion, peeled and chopped
2 cloves garlic, grated
2 cm piece ginger grated
1 tsp mustard seeds
1-2 tsp of curry powder
2 tsp coriander 
1 tsp turmeric
4 tbsp frozen peas
6 tomatinos, halved

Drain the tofu and marinade in the tamari.  

Rinse the rice and place in a saucepan. Cover with water and bring to the boil. Reduce heat to simmer and cook for 20 -25 minutes. Add the peas for the last few minutes. Drain.

Fry the onion in the oil until soft.  Add the garlic, ginger, mustard seeds, curry powder, turmeric and coriander and cook a further minute. Add the lemon juice, rice and tofu. Mix thoroughly. Vegetarians could add hard boiled, quartered eggs. 

Janet x

Recipe Copyright © 2015 40plusandalliswell

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