Jollof Rice of Nigeria -vegan

This is a dish that I wanted to cook for a longer time. Now I had all ingredients at home and decided to give it a try.

Checking the list of ingredients I discovered it was a vegan dish. 

It cooks in one large pot and needs a bit more than 30 minutes in total. Store it in an airtight container and it will keep for 4 days in the fridge.

Recipe for 4:

2 rice cooker cups Basmati

2 bay leaves

3 stalks of thyme

1 green onion

1 medium yellow onion

3 garlic cloves

1/2 yellow chili

60 g leek

1 red bell pepper

3 tomatoes

2 tbsp tomato paste

50 g ketchup

5 rice cooker cups veg stock from paste

4 tbsp vegetable oil

50 g defrosted peas

1 tsp curry powder, salt, pepper, smoked paprika

Wash the Basmati. Chop all veggies and heat up the oil. Get onions, garlic, chili, leek and bay leaves and thyme in first. Give it 3 min, then add the bell pepper. 

Next comes the tomato paste and roast it a bit. Chuck in the tomatoes and season well. Now add the rice and stir until it has taken some color. Pour in the veg stock and bring to a boil. Cover and reduce the heat to medium low. Add the peas and cook for 15 min. Stir and check if the Basmati is done.