Spicy ‘vedgeree’

• long grain brown rice↗350g g
• green beans↗150g g

  trimmed and halved

• medium eggs↗4
• olive oil↗2 tbsp tbsp
• onions↗2

  sliced

• garlic cloves↗2

  crushed

• curry powder↗2 heaped tbsp medium tbsp
• ground turmeric↗1 tsp tsp
• bay leaves↗2
• spinach↗200g g
• cherry tomatoes↗100g g

  halved

• coriander½ small bunch

  chopped

• green chilli↗1

  sliced

• lemon↗1

  cut into wedges

Step-by-step instructions

1. 1

   Rinse the rice under cold running water, rubbing with your fingers to remove any excess starch. Cook following pack instructions, then drain well.

2. 2

   Bring another pan of water to a simmer. Cook the green beans for 2 mins, then transfer to a bowl with a slotted spoon and set aside. Boil the eggs in the pan for 7 mins, then drain and transfer to a bowl of cold water to cool.

3. 3

   Meanwhile, heat the oil in a large frying pan over a medium heat. Fry the onions for 10-15 mins until golden. Add the garlic, curry powder, turmeric and bay leaves and cook for 1 min more. Stir in the spinach, tomatoes and a splash of water and cook for another 5 mins until the spinach has wilted.

4. 4

   Fold the cooked rice and green beans through the spinach mixture and cook for a few minutes until the rice is warmed through. Drain and gently peel the eggs, then slice in half.

5. 5

   Top the rice mixture with the eggs, coriander and chilli. Serve the vedgeree with the lemon wedges on the side for squeezing over.