Katchagreen
By JenW
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!
Ingredients
- 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
Details
servings 2
Level of difficulty Easy
Preparation time 5mins
Cooking time 30mins
Cost Budget Friendly
Preparation
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.
Like these recipes? Then you'll love
- Octopus stew 3.7/5 (98 Votes)
- Stew & Dumplings 3.1/5 (117 Votes)
- Bara Brith (Mammy) 3.4/5 (135 Votes)
- Eggplant & Feta Cheese Vegetable... 3.6/5 (11 Votes)
- Streuselkuchen 4.4/5 (9 Votes)
- Fake rabbit 3.5/5 (85 Votes)
- Mild Chicken Curry 3.1/5 (154 Votes)
- Indian Curry Christmas Pie 4.4/5 (11 Votes)
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Leave a comment about this recipe