serves 4 - 6
Ingredients:
- 2 large onions
- 80 ml oil
- 2 tablespoons oil
- 2 cans tomato cubes
- 1 can tomatopaste (170g)
- 1 habanero or scotch bonnet pepper, add less or more to your tastes.
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon mixed dried herbs
- 3 chicken stock cubes, crushed
- 2 ½ cups rice ( about 500 g)
- 1 cup frozen mixed vegetable (150 g)
- 1 ½ cups water (about 360 ml)
Preparation:
Cut the onions in large pieces and add to a blender with the 2 tablespoons of oil. Blend until smooth.
Transfer in a bowl and set aside.
Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and blend until smooth.
Set it aside for later.
Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
Once the oil is hot, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes.
Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid.
Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
Serve with a salad and a nice piece of meat, or enjoy it as it is!
Mike & Leda
