Easy kedgeree with leeks and cauliflower
Nutrition Info.(per serve)
1 cup 2cm-diced kumara
250g hot smoked fish (white fish, salmon, or tinned)
1 leek, sliced
2 tablespoons curry powder
400g can cherry tomatoes
2 cups cooked brown rice
2 cups cauliflower florets, grated or blended until it resembles rice
2 cups frozen peas
4 hard-boiled eggs, halved
Total fat 11g
Saturated fat 3g
Dietary fibre 9g
- In a pot of water set over a high heat, bring kumara to the boil. Reduce heat and simmer for 10 minutes, or until tender. Drain and set aside.
- Pick any bones from fish, remove skin, flake.
- Spray a large, deep, heavy-based non-stick frying pan with oil, set over a medium heat and fry leek for 3 minutes to soften. Add curry powder and cook, stirring, 1 minute. Add tomatoes, rice, cauliflower and a little water, if necessary, to loosen mix. Add fish and peas and cook for 15 minutes.
- To serve, divide among four plates with egg halves on top. Garnish with fresh coriander and lemon wedges, if you like.
Make it gluten free: Check smoked fish and curry powder are gluten free.
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