Nigerian Jollof Rice Curry

Ingredients

Basmati rice

2 cups, rinsed

Vegetable oil

3 tablespoons

Garlic

3 cloves, minced

Fresh ginger

1 tablespoon, grated

Onion

1 large, chopped

Tomatoes

4 large, diced or 1 can (14 oz) crushed

Green bell pepper

1, diced

Red bell pepper

1, diced

Carrots

2, diced

Green peas

1 cup, frozen or fresh

Chicken or vegetable broth

4 cups

Curry powder

2 tablespoons

Dried thyme

1 teaspoon

Bay leaf

1

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh cilantro

1/2 cup, chopped (plus more for garnish)

Instructions

1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.
2. In a blender, combine the diced tomatoes, chopped onion, diced red bell pepper, and diced green bell pepper. Blend until smooth to create a sauce.
3. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
4. Pour the blended tomato mixture into the pot. Cook for 5 minutes, stirring occasionally to prevent sticking.
5. Add the curry powder, dried thyme, bay leaf, salt, and black pepper. Stir and cook for an additional 2 minutes to toast the spices.
6. Add the rinsed basmati rice to the pot, stirring to coat the grains with the flavorful tomato mixture.
7. Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and allow to simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
8. In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the diced carrots and cook for about 5 minutes until they begin to soften. Then add the green peas and cook for an additional 2-3 minutes.
9. Once the rice is cooked, gently fold in the cooked carrots, green peas, and chopped cilantro until well combined.
10. Cover the pot and let it sit for 5 minutes to allow the flavors to meld before serving.
11. Serve the Nigerian Jollof Rice Curry hot, garnished with additional cilantro if desired.