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15 • minutes
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Vegetarian Kedgeree

5/5 (2)


  • For the Kedgeree
  • tick6 eggs (we love Woodland)
  • tick1 tsp Chantal Organics Coconut Oil
  • tick1 onion, finely diced
  • tick1 tsp ginger, minced
  • tick2 cloves of garlic, minced
  • tick1 chilli - finely sliced
  • tickA handful of curry leaves
  • tick1 tsp black mustard seeds
  • tick1 tsp curry powder
  • tick1.5 cups Basmati Rice - pre-cooked (we love SunRice)
  • tick½ cup vegetable stock (we love Kallo)
  • tick1/4 cup Chantal Organics Coconut Milk
  • To serve
  • tickA drizzle of coconut milk
  • tickA handful coriander (we love Superb Herb)
  • tickWe used a heavy based Le Creuset casserole dish.


  • Step 1.

    Pop the eggs in a medium saucepan and cover with cold water. Bring to the boil and when the water starts bubbling, start the timer for 5 minutes then take them out and run under cold water. This will give you perfectly semi hard-boiled eggs.

  • Step 2.

    In a heavy based casserole dish over a medium heat, fry off the onion, ginger, garlic and chilli in coconut oil until golden and translucent. Add the mustard seeds, curry leaves and curry powder and cook out for at least 2 minutes until spices become very fragrant. Add the stock, rice, coconut milk and cook until rice absorbs the liquid - around 2 minutes.

  • Step 3.

    Once the rice has absorbed the saucy spicy goodness mix through fresh coriander and top with the eggs, a drizzle of coconut milk and some extra slices of chilli

  • Step 4.

    Devour while hot!

Chantal Organics Products used

Coconut Milk
Coconut Oil

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5/5 (2)

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