Ingredients:
2 cups basmati rice
1 large red bell pepper
1-2 scotch bonnet peppers (depending on how hot you want it!)
2 medium sized tomatoes
1 tbsp tomato paste (optional)
Fresh ginger (about the size of your thumb)
1 small onion
2 vegetable stock cubes
1 tsp curry powder
1 tsp dried thyme
Salt to taste
1/2 cup scallion
4 tbsp sunflower oil or coconut oil
3 cups water
Fresh chopped basil (optional)
Blend the peppers, tomatoes, onion, ginger and scallions with 1 cup of water to form a smooth mixture.
Heat the oil in a pot and add the mixture, along with the stock cubes and seasoning. Add the remaining 2 cups of water and bring to a boil.
Add the rice to the mixture, stirring well, then lower the heat completely. Cook for about 30 minutes, making sure the rice doesn’t stick to the bottom of the pot (you might have to add a tiny bit more water as you go along). You want all the water to be absorbed and the rice texture to be light and fluffy.
Chopped basil works so well with this dish, so if you have some lying around or growing in the garden, you can add a handful towards the end.
