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Spicy ‘Vedgeree’
  • 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
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