Vegeree – Recipes – Anna Jones
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...
Ingredients
- 1 large celeriac, peeled and cut into 2cm pieces
- 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
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