We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Saffron Spiced Veggie Kedgeree

Saffron Spiced Veggie Kedgeree

4.5rating out of 5

(887 reviews from our customers)

Prep Time

40 min



This dish is a play on the classic breakfast dish 'kedgeree' – a rice dish of smoked fish and boiled eggs. This veggie version uses arborio rice, saffron and curry spices and topped with roasted cherry tomatoes, cashews, fresh coriander and lemon. (Naturally gluten-free, but unsuitable for coeliacs).

Prep Time

40 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
1 brown onion
30g sultanas
4 British free-range eggs †
1 pinch of saffron
10g coriander
250g cherry tomatoes
1 bag of cashew nuts †
1 vegetable stock cube †
1 tbsp curry powder
160g arborio rice
You Will Need
Tin foil, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 1 bag of sultanas (30g)
  • 2 British free-range eggs<span class="strong">†</span>
  • 1 pinch of saffron
  • 10g coriander
  • 250g cherry tomatoes
  • 1 bag of cashew nuts (25g)<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 1 tbsp curry powder
  • 160g arborio rice
Typical Values per 100g per serving
Energy 611 kJ
144 kcal
2162 kJ
508 kcal
of which saturates
3 g
0.7 g
10.7 g
2.6 g
of which sugars
27.3 g
5.7 g
96.7 g
20 g
Fibre 1.9 g 6.8 g
Protein 3.9 g 13.9 g
Salt 0.74 g 2.62 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
1 brown onion
brown onion
1 bag of sultanas (30g)
sultanas, sunflower oil
2 British free-range eggs
1 pinch of saffron
saffron (100%)
10g coriander
coriander (100%)
250g cherry tomatoes
cherry tomatoes
1 bag of cashew nuts (25g)
cashew (nut) 100%. May contain peanut, sesame & other nuts
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
160g arborio rice
arborio rice
  • Allergens highlighted by † (egg, nut, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Saffron Spiced Veggie Kedgie

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Meanwhile, peel and finely slice the brown onion[s]

Place an ice pack (Gousto's are perfect) or loose ice cubes into a bowl of cold water and set aside – this is your ice bath

2 Saffron Spiced Veggie Kedgie

Add the eggs to a pot of boiled salted water (the salt prevents them from cracking) bring to the boil over a high heat

Cook for 7 min for perfect mid-boiled eggs

Once boiled, transfer the eggs to the ice bath and set aside

Re-boil the kettle 

3 Saffron Spiced Veggie Kedgie

Add the cherry tomatoes to tin foil and place on a baking tray, folding the edges around the tomatoes to collect any juices

Drizzle them with olive oil and a pinch of salt

Add the cashew nuts to the other end and put the tray in the oven for 7 min or until the cashews have coloured slightly

4 Saffron Spiced Veggie Kedgie

Meanwhile, dissolve the vegetable stock cube[s] in 800ml [1.6L] boiled water

Add the saffron to the stock and stir well until it’s a bright yellow colour

Transfer the cashew nuts to a chopping board to cool

Reduce the oven temperature to 150°C/ 130°C (fan)/ 300°F/ Gas 2 and return the tomatoes to the oven until serving, approx. 20-25 min


5 Saffron Spiced Veggie Kedgie

Heat a large, wide-based pan with 2 tbsp [4 tbsp] vegetable oil over a medium heat

Once hot, add the onion and a pinch of salt

Cook for 5 min, then add the curry powder and cook for a further 2 min until the onion has softened

Add the arborio rice and sultanas and stir until both are evenly coated in oil and spice

6 Saffron Spiced Veggie Kedgie

Add the stock to the rice, a ladle at a time, stirring frequently for 15-20 min or until all the stock is absorbed and the rice is cooked

Tip: the more you stir, the creamier the rice will become!

7 Saffron Spiced Veggie Kedgie

Meanwhile, chop the cashew nuts coarsely

Chop the coriander finely, including the stalks

Slice the lemon into wedges

Peel the cooled eggs and slice them in half


Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the cooked creamy rice in bowls with the eggs, tomatoes, nuts and coriander to garnish

Serve the lemon wedges to the side


Share this recipe