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Vegeree

Vegeree 760x443

Kedgeree has long been our Christmas Day breakfast – the waft of spices and the cheery yellow of the eggs feel celebratory – but we eat it for dinner all year round.

Back in India it was originally a vegetarian dish of lentils and rice; the smoked fish and eggs were only added to suit British tastes. I like the mix of smoke with the spice, so I roast celeriac with smoked salt and stir it through; I use Anglesey’s Halen Môn smoked salt, but if you can’t find it, normal salt will do. I keep my eggs pretty runny, but if you like them firm, boil them for another minute or two.

To make this vegan, as I do for my brother and sister, leave out the eggs and use oil, not butter. If you can’t find curry leaves it will be delicious without them too

Duration
1hr - 1hr 10
Difficulty
Average
Serves
6
Vegeree 760x443

Ingredients

  • 1 large celeriac
  • coconut oil, butter or ghee
  • smoked sea salt, or your normal sea salt
  • 2 onions
  • 2 cloves of garlic
  • 2 green chillies
  • 2 bay leaves
  • 20 curry leaves (optional)
  • 8 cardamom pods
  • 3 teaspoons coriander seeds
  • 3 teaspoons ground turmeric
  • 400g basmati rice
  • 6 free-range or organic eggs
  • 8 tablespoons Greek yoghurt
  • the juice of 2 lemons
  • a bunch of fresh parsley
  • a bunch of fresh coriander
  1. Preheat the oven to 200°C/180°C fan/gas 6. Get all your ingredients and equipment together. Fill and boil a kettle.
  2. Thickly peel the celeriac, getting rid of any green bits, and cut it into 2cm pieces. Put it on a baking tray with a knob of coconut oil or butter, a hefty pinch of smoked salt and a good grind of black pepper and roast for 30 minutes, until tender.
  3. Peel and finely chop the onions and slice the garlic and chillies. Heat a good knob of coconut oil, butter or ghee in a large, ovenproof pan with a lid. Add the onions, garlic, bay and curry leaves and cook on a low heat for 10 minutes, until soft and sweet. Add the bashed cardamom pods and coriander seeds, the turmeric, chillies and a couple of hearty pinches of smoked salt and stir for another 3–4 minutes on a medium heat until the spices smell great. Take a tablespoonful of the onion mixture out of the pan and put aside for later.

Additional information

As featured in

Anna Jones a modern way to cook

A Modern Way to Cook

"A new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week. Anna’s new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, but still eat food that tastes incredible and is doing you good."

Store in an airtight container for up to 3 days in fridge.

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