This is my very different variation of the traditionally known Kedgeree. Although adapted from a Kedgeree recipe, the name Katchagreen has come from my husband, who couldn't remember Kedgeree and just came out with one tea time 'ooh, is that Katchagreen'. A genuine mistake, but one that has stuck!
- 1 tbsp olive oil
- 1 onion
- 2 tbsp hot curry powder
- 125g basmati rice
- 375ml vegetable stock
- 1 x 400g can mixed beans in spicy tomato sauce
- salt and pepper
- Hard boiled eggs (1 per person)
- Mango chutney and Naans to serve
Level of difficulty Easy
Preparation time 5mins
Cooking time 30mins
Cost Budget Friendly
Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes until soft.
Add the curry powder and rice and stir until the rice and onion are completely coated in the curry powder.
Add the stock and beans, season with salt and lots of black pepper, reduce the heat to low, cover and simmer for 20-25 minutes until all the stock has been absorbed and the rice is tender.
Serve in bowls topped with a hard boiled egg and a dollop of mango chutney, with a warmed naan on the side.
If you find the rice is still a bit crunchy, or not as tender as you like, and the stock is nearly all absorbed, then add a small amount of boiled water just to help the rice cook to your own personal taste.
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