Indian Kedgeree with Avocado & Beans
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 40 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Brown rice | 1 cup | 2 cups |
| Onion | 1 | 2 |
| Garlic | 2 | 4 |
| Ginger | 1 cm | 2 cm |
| Mixed spices (curry, garam masala, chilli flakes, clove) | 1 tbsp | 2 tbsp |
| Green beans | 100 gr | 200 gr |
| Avocado | 1 | 2 |
| Spinach | 1 handful | 2 handfuls |
| Diced tomato | 400 gr | 800 gr |
| Stock cube | 1 | 2 |
| *Oil | 1 tbsp | 2 tbsp |
| *Boiling water | 2.5 cups | 5 cups |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
| Nutritional Information | Per Serve |
| Energy | 400Kj |
| Protein | 2.9g |
| Fat, Total | 4g |
| – Saturated | 1g |
| Carbohydrates | 10.1g |
| – Sugars | 2.3g |
| Sodium | 281mg |
| Allergens |
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.