Khichiri ‘Vegan Kedgeree’

Khichiri ‘Vegan Kedgeree’

The origin of Kedgeree is Khichiri; Lentils, Rice, Onions and Ginger.
Eggs and fish were added after the British colonisation of India. I prefer to add a selection of vegetables (particularly ones that need using up) for a range of textures and flavours, topped hot sriracha sauce. But this dish is very adaptable, can be eaten for breakfast, lunch or dinner – make it your own – be creative.

Ingredients for Khichiri ‘Vegan Kedgeree’

Serves 5

Phase 1

200g Basmati Rice (Raw Weight) £0.36

Phase 2

1 tsp Cumin Seeds £0.10

1 Onion £0.09

3 Cloves Garlic £0.05

5 cm Ginger £0.20

Phase 3

1 Red Chilli £0.30

Phase 3

1 tbsp your preferred Oil £0.10

390 g tinned Green Lentils £0.55

4 tsp Vegan Boullion Powder £0.10

Phase 4

1 tsp Turmeric

Total Cost £1.75 Cost per person £0.35

Phase 4 (optional) These were bits I had in my fridge.

150g Babycorn

150g Sugar Snaps

5 Spring Onion

1/2 Green Pepper

100g Asparagus

Creating Khichiri ‘Vegan Kedgeree’

Prep time 15 minutes

Cook time 30 minutes

Phase 1
  1. First & foremost Wash your hands
  2. Measure out the 200g Basmati Rice and rinse under cold water in a sieve and set aside
  3. Place a medium saucepan of water with a on the stove to bring to the boil for the Basmati Rice, or you can use a Rice Cooker
Phase 2
  1. Whilst waiting for the water to boil;
  2. Peel & dice the 1 Onion
  3. Peel the 3 Cloves Garlic & 5 cm Ginger (scrape using a teaspoon)
  4. Grate the Ginger and Garlic into a small bowl
  5. Remove the stalk from the 1 Red Chilli, cut in half lengthways and remove the seeds. Chop the Chilli as finely as you can. Wash your hands after this stage with soap and cold water.
Phase 3
  1. Add the Basmati Rice to the boiling water
  2. Take a deep frying pan or saute pan and add 1 tsp Cumin Seeds. Cook for 2 minutes over a medium heat to release the flavour
  3. Pour over 1 tbsp your preferred Oil & the Diced Onion and cook for 5 minutes until browned
  4. Add the Garlic, Ginger & Chilli to the caramelised Onion. Cook for another 2 minutes and remove the pan from the heat
  5. Drain the Basmati Rice through a sieve, it can be slightly underdone at this stage which is fine
  6. Open the lentils and drain (over the rice is fine)
  7. Boil 1.5 ltr water (in the kettle is quickest)
  8. Pour into a jug & whisk in 4 tsp Vegan Boullion Powder
Phase 4
  1. Add the Basmati Rice and Lentils to the Caramelised Onion
  2. Sprinkle over 1 tsp Turmeric and combine all the ingredients evenly
  3. Pour over the Vegan Stock and bring to the boil
  4. Once boiling turn the heat to medium for 15 minutes
  5. If using optional veg prepare it during this time (if using asparagus snap it near the bottom & it will break off the woody part)
  6. Put the vegetables in the pan and incorporate into the Khichiri
  7. Cook for a further 5 minutes (if you prefer vegetables more, you can cook for longer and just add a little more water).

Happy Eating



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