Kedgeree with Vegetables and Hard-Boiled Eggs

Ingredients

• 200 g basmati rice
• Salt
• 200 g green peas
• 150 g Corn (canned)
• 4 eggs
• 2 Garlic cloves
• 2 cm fresh ginger
• 2 tbsp plant oil
• 2 tbsp yellow curry powder
• 3 tbsp toasted almond flakes
• 2 tbsp freshly chopped coriander
• 1 tbsp Lemon Juice
• black pepper (ground)

Instructions

1. 1.

   Cook the rice in 400 g boiling salted water. Let the peas thaw and drain the corn through a sieve.

2. 2.

   Hard boil the eggs for 8-10 minutes in hot water. Drain, cool, peel, and quarter them.

3. 3.

   Peel and finely chop the garlic and ginger, then sauté briefly in a hot pan with oil. Add the peas, sprinkle the curry powder, and sauté together for a short time.

4. 4.

   Add the rice and almond flakes to the pan, stirring until everything is heated through.

5. 5.

   Stir in the coriander, season with lemon juice, salt, and pepper, and serve on a plate with the eggs arranged on top.