Vegan kedgeree with fresh turmeric root

Working with The University of Sheffield

Season: AutumnSpringSummer

We are now stocking fresh organic turmeric root alongside our other lovely aromatics – ginger, garlic and chilli. Fresh turmeric has a wonderfully musky, earthy flavour which goes beautifully with rice dishes like this delicious vegan kedgeree. Recipe from Demuths Cookery School.

Soak the yellow split peas overnight to reduce cooking time and energy. Don’t be tempted to substitute red lentils – they go mushy.

Curcumin, the substance which gives the turmeric its bright colour, is known for its health benefits including anti-inflammatory and antioxidant properties. An easy way to boost your intake is home-brewed turmeric tea. Use about a 2-inch piece of turmeric root per cup of water. Slice the root into thin rounds (no need to peel). Combine it with water in a saucepan and gently simmer for 5 minutes before straining. Add in other flavours during the simmer, if you like – fresh ginger, black pepper or a cinnamon stick.

Ingredients

250g brown basmati rice

150g yellow split peas or chana dhal

2-3 tbsp sunflower oil or coconut oil

1 medium onion, finely chopped

1 clove garlic, finely chopped

30g fresh turmeric root, peeled and finely minced or grated (or 1½ tsp ground turmeric)

4 cardamom pods

4 cloves

1 stick cinnamon

600 ml vegetable stock or water

150g green peas, fresh or defrosted frozen

250g fresh young spinach, chopped roughly

Salt and pepper

Lemon juice

30g flaked almonds, toasted

fresh coriander leaves

mango chutney to serve (optional)

Method

Rinse the rice well in a sieve and set aside to drain.

Place the split peas and 10g of the fresh turmeric (or ½ tsp ground turmeric) in a small saucepan half filled with cold water and bring to a boil on a high heat. Remove any frothy scum that rises to the surface with a slotted spoon.

Reduce heat to a simmer and cook for approx 25-30 mins until just tender but not mushy. Drain and set aside.

While the split peas are cooking, heat the oil in a saucepan and fry the onion until soft and translucent. Add the garlic and cook for 1 minute.

Gently crush open the cardamom pods. Add cardamom to the onions with the cloves and cinnamon. Stir for a few seconds to release their aromas.

Add in the remaining turmeric and the rice. Stir to ensure all the grains are coated in the oil, taking care not to let it catch and burn. You may need a bit more oil.

Pour in the stock or water and increase the heat until the rice comes to a boil. Once boiling, reduce the heat to low-medium and allow the rice to simmer with a lid partially covering until the liquid is just covering the rice.

At this point, put the lid on the pan and turn heat to its lowest. Cook for a further 10 mins, then switch off the heat and leave to continue steaming with lid on for 10 mins.

In a large frying pan, heat 1 tbsp of oil and add the spinach. When it’s half-wilted, add the rice, split peas and green peas. Fold the rice through the veg and peas. Season with lemon juice and salt and pepper to taste.

Garnish with coriander leaves and the toasted almonds and serve with mango chutney.