I had been toying with the idea of a vegetarian kedgeree - I adore kedgeree, but it's expensive and I don't make it often. Anyway, a bit of research brought me to this recipe, only me being me, I wanted vegetables in and with it, plus we had loads of veg in the bottom of the fridge that wanted using! Serves 4. This recipe is vegan and gluten-free.
½ cup mung beans
1 tbsp cooking oil (I used sesame oil)
1 chunk frozen grated ginger (or grate your own!)
1 tsp turmeric
½ each asafoetida, cumin seeds, coriander seeds, as liked
1 leek, chopped
1 large courgette, chopped
3 tomatoes, peeled and chopped
½ cup basmati or other long-grain rice
500 ml boiling water
1 vegetable "stock pot" (or use 500 ml vegetable stock)
Salt and pepper to taste
Mango chutney to serve
Soak the beans for several hours. Fry the spices and ginger in the oil for a minute or two, then add the vegetables. Stir, and allow to cook for a minute or two. Add the soaked beans and rice, and then stir again. Finally, add the stock and adjust the seasoning. Bring back to the boil, then reduce the heat to very low and simmer, covered, for about 20-25 minutes until the water is mostly absorbed. Serve with chutney.