Ingredients

• 350g long grain brown rice
• 150g green beans , trimmed and halved
• 4 medium eggs
• 2 tbsp olive oil
• 2 onions , sliced
• 2 garlic cloves , crushed
• 2 heaped tbsp medium curry powder
• 1 tsp ground turmeric
• 2 bay leaves
• 200g spinach
• 100g cherry tomatoes , halved
• ½ small bunch coriander , chopped
• 1 green chilli , sliced
• 1 lemon , cut into wedges

Nutrition Per Serving

Cooking Instructions

• STEP 1

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

• STEP 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.

• STEP 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.

• STEP 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.

• STEP 5

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