2 cups basmati rice (or quinoa)
1 large red bell pepper
1-2 scotch bonnet peppers (if you can find it!)
2 medium sized tomatoes or 200 g cherry tomatoes
1 small sweet potato (forgot mine!)
2 cloves garlic
ginger (about the size of your thumb)
1 small red onion
2 vegetable stock cubes
curry powder, dried thyme, salt to taste
nutmeg, cumin, paprika, cayenne, red chili flakes
sunflower oil or coconut oil
basil to garnish (optional)
Saute the onion, ginger and garlic until fragrant, then the eggplant, peppers, tomatoes until soft in the coconut oil. Blend this with 1 cup of water to form a smooth mixture. Add to this mixture the stock cubes and seasonings. Add 2 more cups of water and bring to a boil. Add the rice to the mixture, stirring well, then lower the heat completely. Cook for about 30 minutes, making sure the rice doesn’t stick to the bottom of the pot (you might have to add a tiny bit more water as you go along). You want all the water to be absorbed and the rice texture to be light and fluffy. Top with chopped basil if you have some.
In the rice cooker? Diary of a Recipe Collector has a jambalaya recipe there.