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Indian Kedgeree with Avocado & Beans

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
40 Mins

DIFFICULTY

INGREDIENTS2p4p
Brown rice1 cup2 cups
Onion12
Garlic24
Ginger1 cm2 cm
Mixed spices (curry, garam masala, chilli flakes, clove)1 tbsp2 tbsp
Green beans100 gr200 gr
Avocado12
Spinach1 handful2 handfuls
Diced tomato400 gr800 gr
Stock cube12
*Oil1 tbsp2 tbsp
*Boiling water2.5 cups5 cups

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy400Kj
  Protein2.9g
  Fat, Total4g
  –  Saturated1g
  Carbohydrates10.1g
  – Sugars2.3g
  Sodium281g
  AllergensNone, Gluten Free

TOOLS: 2 Saucepans, wooden spoon/ spatula

METHOD

1

PREP                                   

Finely dice onion, ginger and garlic ● cut off the tops and tails of the green beans

2

COOK               

Place a large saucepan on medium heat with 1(2) tbsp of oil ● add onions and cook for 3 minutes then add garlic, ginger & spices and cook for a further minute ● add diced tomato, stock cube, rice and 2.5(5) cups of boiling water to the pan ● turn to a simmer and cook for 25-30 minutes, stirring regularly

3

BLANCH & PREP                 

Bring a small saucepan with water and salt to the boil ● cook the green beans for  4-5 minutes ● remove and rinse under cold water to stop the cooking process ● halve avocado and slice thinly

4

CHECK & TASTE               

Check rice, if it is not fully cooked and the water has absorbed, add a little more water ● season with salt & pepper ● when cooked, remove from heat and stir the cooked beans and spinach through the rice

5

FINISH AND SERVE          

Place rice mixture in bowls ● top with sliced avocado

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.