Servings: 6 people
Tomato Puree Instructions
In a large skillet heat the oil over medium heat. Add the onions and season with salt and other spices. Cook until onions become translucent, 3-5 minutes
Add garlic, ginger, and chilis and cook for another 2-3 minutes.
You should have a nice aroma now and can add the tomato paste, cooking for another 6-8 minutes. Note: Stir well to ensure paste is incorporated well with the vegetables and cooks evenly.
Transfer all ingredients to blender or food processor and add the diced tomatoes. Process until smooth. Set aside.
In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes.Â Add bell peppers last 3 minutes.
Stir in the rice, curry powder, paprika, thyme, 1 teaspoons salt and 1 teaspoon pepper. Cook, stirring, until the rice is fragrant, 1 to 2 minutes.
Stir in the bay leaf and 1Â½ cups water, bring to a simmer and cook, stirring occasionally, until most of the water has been absorbed, about 2 minutes.
Stir in the tomato puree and return to a simmer, then reduce to medium-low. Cover and cook until almost dry and the rice is tender, 12 to 15 minutes.
Let the rice sit for at least 5 minutes after its done cooking, then fluff with fork.
Season at every step Use olive oil or vegetable oil as a substitute for Palm Oil Let tomato puree rest so flavors can come together more
Calories: 420kcal | Carbohydrates: 70g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 682mg | Potassium: 1051mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2415IU | Vitamin C: 56.9mg | Calcium: 66mg | Iron: 4mg
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