A spicy, veggie breakfast
Vegetarian kedgeree is an Indian-inspired rice dish that is great for breakfast.
You can eat this curried rice and egg mixture hot or cold, for breakfast, brunch, lunch or for dinner.
A colourful dish that makes a tasty change from having toast or cereal as your first meal of the day.
Indian-style rice with a British influence
Traditionally, kedgeree was a spiced rice and pulses dish originating from India. It is believed that when the recipe was brought over to the United Kingdom, the British adapted it by adding smoked haddock and hard-boiled eggs.
My version of this classic breakfast dish is vegetarian and is full of flavour.
Instead of using fish in the recipe, I add extra texture, flavour and protein by using yellow split peas and frozen green peas.
In place of curry powder (that is normally used when making kedgeree), I use store-bought curry paste.
With basmati rice at its base, this veggie main meal is spicy and has lots of texture from the cooked yellow split peas and the garden peas. The addition of pieces of hard-boiled egg makes this vegetarian kedgeree a filling and protein-rich breakfast.
You can make this dish vegan if you want to by swapping the hard-boiled eggs for pieces of fried tofu.
You should make vegetarian kedgeree because it is:
- A great alternative to toast or cereal for brekkie.
- Quick and easy to make for brunch – can be ready in 30 minutes.
- A healthier option for breakfast – contains vegetarian-friendly protein and carbs.
- Budget-friendly – made with mainly inexpensive store-cupboard ingredients and eggs.
Vegetarian kedgeree’s main ingredients:
- Basmati rice
- Curry paste
- Yellow split peas
- Frozen peas
- Fresh parsley
- Red chilli
Tips for busy cooks
Curry paste – use whichever type of paste that you prefer. I use a tikka masala paste. Rogan josh or korma curry paste would also work well in this dish.
Yellow split peas – instead of cooking your own yellow split peas, you could use (cooked) tinned lentils that have been drained.
If you would like a wetter kedgeree, add 100ml of vegetable stock at step three of the recipe and cook for an additional 5 minutes.
This dish is delicious hot or cold so you could make it the day before and keep it in the fridge for the following day’s breakfast.
- Breakfast – enjoy this Indian-inspired rice dish for brunch or brekkie.
- Lunch – pack some kedgeree in your lunchbox and eat it as a work lunch.
- Dinner – eat hot or cold with a baked sweet potato for a filling evening meal.
Move over toast and cereal
Eat this vegetarian kedgeree for breakfast instead of your usual toast or cereal.
Spicy, colourful and quick to make, this veggie rice dish will help brighten up your morning.
Which type of curry paste did you use in this recipe?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Love to eat eggs for breakfast? Try this recipe next: baked egg and beans
- 200 g basmati rice
- 2 large free-range eggs
- 2 tsp rice bran oil
- 100 g onion peeled & chopped
- 2 garlic cloves peeled & crushed
- 2 red chillies deseeded & sliced (reserve some for garnish)
- 1 tbsp curry paste *see Recipe Notes
- 120 g yellow split peas cooked *see Recipe Notes
- 120 g peas frozen
- 2 tbsp fresh parsley chopped (reserve some for garnish)
- Salt and pepper
Put the rice in a saucepan with 500ml of cold water, cover with a lid and put on a high heat. Bring the rice to the boil, turn down heat to low and simmer for 10 minutes or until the rice is cooked.
Meanwhile, put the eggs in a saucepan of cold water on a high heat. Bring them to the boil, reduce to a medium heat and cook for 9 minutes. Remove from heat.
Heat the oil in a large frying pan over a medium heat, add the onion, garlic, chilli, and curry paste. Stir and fry for 5 minutes. Add the cooked rice, split peas, frozen peas, parsley, salt and pepper. Stir and cook for 5 minutes.
Peel the hard-boiled eggs, cut each egg into eighths, and put on a plate.
To serve (hot or cold) per person: Put some of the rice mixture in a bowl, top with four pieces of hard-boiled egg and garnish with chilli & parsley.
*Curry paste - use whichever type of paste that you prefer. I use a tikka masala paste. Rogan josh or korma curry paste would also work well in this dish.
*Yellow split peas - soak and cook dried, yellow split peas as per the packet instructions. An alternative would be to use (cooked) tinned lentils that have been drained.