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Vegan Jollof Rice

In a blender add the tomatoes, scotch bonnet, onion, red bell pepper, thyme and garlic to make a puree. In a rice cooker or a regular pan, add 2 tablespoons of Coconut oil and add the puree to it and give it a gentle stir. Let the puree cook for about 2-3 minutes in low heat while gently stirring. Add the curry powder in and give that another gentle stir. In about a minute, add the Kidney Beans in. . .

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Servings: 4

Prep Time: 10:00

Cook Time: 20:00

Main Ingredients

2 tablespoons coconut oil

3 tomatoes, roughly chopped

1 scotch bonnet chilli, roughly chopped

1 red bell pepper, roughly chopped

1 spanish onion, roughly chopped

handful fresh thyme leaves

2 tablespoons curry powder

2 cloves garlic (optional)

1 cup kidney beans ( optional but adds a nice texture to the jollof)

3 cups basmati rice

6 cups water

pink salt + pepper to taste

Preparation

1In a blender add the tomatoes, scotch bonnet, onion, red bell pepper, thyme and garlic to make a puree.

2In a rice cooker or a regular pan, add 2 tablespoons of Coconut oil and add the puree to it and give it a gentle stir.

3Let the puree cook for about 2-3 minutes in low heat while gently stirring.

4Add the curry powder in and give that another gentle stir.

5In about a minute, add the Kidney Beans in and give that a good stir in the puree.

6Now add in the 3 Cups of rice and mix well so that all the rice kernels are covered in puree.

7Add some salt and pepper to taste.

8Add in the water. Stir well and let it cook for about 7-10 minutes. If you require another 1/2 cup of water don't be afraid to drip feed.

9Garnish with your favourite herb.

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