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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!

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Katchagreen 0 Picture


  • 1 tbsp olive oil
  • 1 onion
  • chopped
  • 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


servings 2
Level of difficulty Easy
Preparation time 5mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes until soft.

Step 2

Add the curry powder and rice and stir until the rice and onion are completely coated in the curry powder.

Step 3

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.

Step 4

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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