Description
This Vegetarian Kedgeree is a colorful and nutritious dish featuring basmati rice, smoked tofu, and a medley of vegetables, all seasoned with aromatic spices. It’s a hearty meal that’s perfect for any time of day, offering a delightful fusion of flavors and textures. Enjoy it warm, garnished with fresh parsley and a squeeze of lemon for added brightness.
Ingredients
Scale
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 cup frozen peas
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 cup cooked and flaked smoked tofu
- 2 hard-boiled eggs, chopped (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice and a pinch of salt.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
- Fluff the rice with a fork and set aside to cool slightly.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional minute, stirring frequently.
- Stir in ground turmeric and curry powder, toasting for about 30 seconds.
- Add diced carrot and red bell pepper, cooking for 5-7 minutes until tender.
- Stir in frozen peas and cook for another 2-3 minutes until heated through.
- Gently fold in the flaked smoked tofu, allowing it to warm and absorb flavors for 2-3 minutes.
- Carefully add the cooked rice to the skillet, breaking up any clumps.
- Gently fold the rice into the mixture, ensuring everything is well combined without mashing the rice.
- Season with salt and pepper to taste, keeping in mind the saltiness of the smoked tofu.
- Squeeze the juice of one lemon over the dish and mix well.
- If using hard-boiled eggs, fold in the chopped eggs gently.
- Remove from heat and sprinkle with chopped fresh parsley.
- Let sit for a few minutes before serving to meld flavors.
- Serve warm, garnished with additional parsley. Pairs well with a fresh salad or crusty bread.
- For added heat, consider serving with a side of chili sauce.
Notes
- This dish can be made vegan by omitting the hard-boiled eggs.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes