Ingredients
- 2 medium tomato plants. roughly chopped (about 5 ounces each)
- ½ medium Scotch bonnet pepper (or make use of a habanero pepper), stem removed
- ½ medium onion. roughly chopped
- 3 small red peppers. roughly chopped (about 5 ounces each)
- ½ cup vegetable oil
- 1 ½ teaspoons salt
- 1 teaspoon curry powder
- 1 ½ teaspoons hot ground chile pepper. for example African dried chile or cayenne
- 1 ½ teaspoons garlic clove powder
- 1 tablespoon plus 1 heaping teaspoon onion powder
- 2 bay leaves
- ½ teaspoon ground ginger root
- 1 tablespoon dried thyme
- 2 ½ cups medium-grain grain
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Dietary analysis per serving (10 servings)
300 calories 11 grams fat grams saturated fats grams trans fat 8 grams monounsaturated fat 2 grams polyunsaturated fat 44 grams carbohydrates 1 gram soluble fiber 2 grams sugars 4 grams protein 353 milligrams sodium
Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.
Preparation
- Inside a blender, combine tomato plants, scotch bonnet pepper and onions pure. Pour out half the pure right into a bowl put aside. Add some peppers towards the pure residing in the blender and pulse until smooth. Increase the mixture which was put aside and stir to mix.
- Heat vegetable oil inside a large pot over medium heat. Add blended vegetables combined with the salt, curry powder, ground chile pepper, garlic clove powder, onion powder, bay leaves, ginger root and thyme. Bring mixture to some boil.
- Stir within the grain until well mixed, then lessen the heat to low.
- Cover pot and let prepare until grain is al dente, about forty-five minutes. Check after half an hour if grain is sauce-logged, take away the lid to prepare from the excess sauce. If grain appears dry, stir in one to two cups water. Permit the grain at the end from the pot to char a little to infuse it having a smoky flavor.
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