Big and Little S aren’t very keen on Indian flavours – they kind of assume that if it looks/smells different then they won’t like it, even before tasting. This mild veggie kedgeree at least got them to try some spiced food… Next time it’ll be a bit more challenging.
Having said that it’s still a lovely savoury dish and perfect for a satisfying lunch (or breakfast if you want to be traditional). Originating in Colonial India this dish normally combines slightly spiced rice with smoked fish and hard boiled eggs. The smoked tofu works brilliantly as a smoked fish replacement and while the pan roasted tomatoes may be slightly unusual, I think their smoky sweet juiciness works really well.
Veggie Kedgeree (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
serves 4
- 1 onion, finely chopped
- 1 tbsp olive oil
- 200g rice
- 500ml vegetable stock
- 1-2tsps curry powder
- 1 cup peas
- Handful of coriander, chopped
- Squeeze of lemon
- Salt and pepper
- 1/2 pack smoked tofu, cubed
- Handful cherry tomatoes, halved
– Sauté the onion in the oil until soft but not browned.
– Stir in the curry powder and cook out for a couple of minutes.
– Pour in the stock. Add the peas.
– Stir and cover with a sheet of grease proof paper (a cartouche) and simmer for 17 minutes until cooked through.
– Meanwhile, fry the smoked tofu and tomatoes in a dry non-stick pan until blackened in places. Keep warm
– Taste and season with salt, pepper and lemon juice.
– Fluff up with a fork and stir in the tofu, tomatoes and coriander.
– Serve straight away.
