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Indian Kedgeree with Avocado & Beans (GF)

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

  Nutrition per 100 Grams

  Energy 400Kj
  Protein 2.9g
  Fat, Total 4g
  –  Saturated 1g
  Carbohydrates 10.1g
  – Sugars 2.3g
  Sodium 281g
  Allergens None, 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.