Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 6
Ingredients
- 1 large white onion, roughly chopped
- 6oz (170g) tomato paste
- 1/4 habanero pepper or 1/4 scotch bonnet pepper (chopped)
- 2 teaspoons curry powder
- 2 cloves garlic
- 1 teaspoon ground ginger
- 4 tablespoons vegetable oil
- 1/2 teaspoon mixed dried herbs
- 1 stock cube
- 4 cups basmati rice rinsed
- 1 cup (150g) frozen mixed vegetable
- 2.5 cups (360ml) water, may be quicker to boil the water and add the stock cube to dissolve.
- 2 Tablespoons Shito Pepper Sauce
Directions
1. Heat your oil in a large sauce pan (I prefer a nonstick sauce pan)
2. Add the chopped onions and garlic to your heated oil and sauté for about 5 minutes. Remember to continuously stir.
3. Add the tomato paste and let this simmer for a further 10 minutes, remember to stir.
4. Add the spices and curry powder. The stew will have reduced by half and have a deep vibrant red colour to it with a shimmering oil glaze and tinny air pocket bubbles.
5. Add your basmati rice, mix into the stew until the rice is coated in the sauce.
6. Here is where I do things differently:
- Option A – Traditionally, mix your stock cube into the water and add this to the rice and stew mixture.
- Option B - Gen’s, add a can of coconut cream and the stock cube mixed water to the rice and stew mixture.
7. Bring to boil. Reduce your heat to a low heat and finally add the frozen mixed vegetables, cover the sauce pan with a tight lid.
8. Let it simmer/cook for 25-30 minutes, or until the rice is cooked through.
Enjoy!
