VEGAN NIGERIAN JOLLOF RICE RECIPE | FOODACIOUSLY
Provided by: Foodaciously
Total time: 35 minutes
|400 g of Canned Chopped Tomatoes|
|2 Red Peppers|
|1 Red Onions|
|2 Garlic Cloves|
|1 Scotch Bonnet Chillies|
|2 tbsp of Rapeseed Oil|
|1 tbsp of Curry Powder|
|1 tsp of Smoked Paprika|
|1 tsp of Grated Ginger Root|
|1 tsp of Dried Thyme|
|260 g of Parboiled Long-Grain Brown Rice|
|4 Bay Leaves|
|480 g of Canned Black-Eyed Peas|
|90 g of Okra|
- In a food processor, blitz the tomatoes with one pepper, onion, garlic, and scotch bonnet chilli.
- Heat the oil in a skillet and add the tomato paste. Then, tip the curry, paprika, thyme, and ginger and cook for 5 minutes.
- Now, rinse the rice and add it to the tomato sauce along with bay leaves. Cover with water, bring to a boil, and simmer for 15 minutes.
- Finally, stir in the peas, sliced okra, and one diced pepper, and cook for 10 minutes or until the sauce has reduced. Season with salt and pepper and serve.
Calories 456 calories, CarbohydrateContent 79 calories, FatContent 8 grams, FiberContent 9 grams, ProteinContent 16 grams, SaturatedFatContent 1 grams, SugarContent 10 grams, UnsaturatedFatContent 7 grams