Carrot Kedgeree

Carrot Kedgeree

3 from 61 votes
Recipe by Nici Wickes Course: Lunch, DinnerCuisine: Indian, VegetarianDifficulty: Easy


Prep time


Cooking time


Serves 4 for


This crazy Anglo-Indian rice dish is a winner for a budget meal.The ingredients and flavours come together so magically to form the perfect, one-pan comfort dish.


  • 4 hard-boiled eggs, quartered

  • 2 large carrots, peeled and sliced diagonally

  • 1 tbsp smoked paprika

  • 2 tbsp cooking oil

  • 2 tbsp butter

  • 2 medium onions, sliced thinly

  • 3 tbsp curry powder

  • 2 tsp mustard seeds

  • 1/4 tsp chilli flakes (optional)

  • 5 cups cold cooked rice (1 ⅔ cups uncooked), preferably basmati

  • Juice from one lemon + extra lemon wedges to serve

  • Fresh coriander or parsley to garnish

  • Plain unsweetened yoghurt to serve


  • Boil eggs for 8-10 minutes. Run under cold water and remove shells. Cut into quarters.
  • Toss carrot in smoked paprika and fry in one tbsp of the oil for 3-4 minutes in a large pan (or a wok). Set aside and wipe the pan clean. Heat remaining oil and butter in the pan and gently cook onion until soft and beginning to brown. Add curry powder and mustard seeds and cook until seeds begin to pop. Add chilli flakes (if using) and rice and heat through, tossing rice to coat in spices.
  • Stir through lemon juice and taste for seasoning – add salt, lemon juice or more chilli flakes to taste.
  • Serve warm topped with the carrots, chopped boiled eggs, coriander and a drizzle of yoghurt.


  • By all means add smoked fish, as is traditional with kedgeree, to this dish if budget allows, but the smoky carrots give a gorgeous flavour.
  • Rice and pasta are always a budget-friendly base to any dish but getting plenty of flavour using herbs and spices into these simple carbs is the key.
  • Basmati is a more expensive rice but it’s nutritionally better than plain white rice.
  • To cook the perfect rice by absorption method remember the golden rules; use twice as much water to uncooked rice (2:1); salt the water well; bring to boil, stir once then leave lid on and simmer for 12 minutes and leave to stand, covered; uncooked rice makes three times the amount of cooked i.e. 1 cup makes 2 cups cooked.
  • This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.
  • Recipe and Food Stylist: Nici Wickes
  • Image: Todd Eyre Photography

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