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.