Vegetarian Jollof Rice

Ingredients

Quantities are for one portion.

• 1 tspcurry powder
• 1 tbsptomato purée (paste)
• 100 gred bell pepper, chopped
• 200 mlvegetable stock
• 50 gfrozen peas
• 1onion, roughly chopped
• 100 gparboiled long-grain rice (dry weight)
• 1 tbspvegetable oil
• 0.5scotch bonnet pepper, deseeded
• 2garlic cloves, minced
• 100 gcanned chopped tomatoes
• 1 tspdried thyme

Method

1. In a blender, combine the chopped tomatoes, red bell pepper, half of the onion, and the scotch bonnet pepper, blending until completely smooth.
2. Heat the vegetable oil in a wide pot over medium heat, dice the remaining half of the onion, and fry it until golden.
3. Stir in the tomato purée, minced garlic, curry powder, and dried thyme, frying for a couple of minutes to cook out the raw flavor.
4. Pour the blended tomato and pepper mix into the pot, simmering vigorously for fifteen minutes until it thickens and reduces.
5. Wash the parboiled rice repeatedly until the water runs clear, then stir it into the reduced sauce along with the vegetable stock.
6. Cover the pot tightly with foil and a lid, turn the heat to the lowest setting, and steam the rice for thirty minutes until tender.
7. Stir in the frozen peas during the last five minutes of cooking, then fluff the jollof rice with a fork before serving.