Vegan Jollof Rice

Instructions

1. Step 1

   Rinse the long-grain rice thoroughly in the fine-mesh strainer and leave it to drain. On the cutting board, finely chop the red bell pepper and onion, mince the garlic, and finely grate the ginger with the box grater.

   Cookware: Box Grater — manual, Chef Knife — manual, cutting board — prep, fine mesh strainer — draining

2. Step 2

   Heat the vegetable oil in the large pot with lid over medium heat. Add the onion, red bell pepper, garlic, and ginger, then sauté with the wooden spoon until softened and fragrant but not browned.

   Timer: 5 min (scalable)

   Ingredients used: 3.0 clove Garlic, 15.0 gr Ginger, 1.0 piece Onion, 1.0 piece Red Bell Pepper, 45.0 ml Vegetable Oil

   Cookware: large pot with lid — medium heat, wooden spoon — stirring

3. Step 3

   Add the tomato, curry powder, and crumbled dried thyme to the pot. Cook over medium heat, stirring often, until the sauce thickens, darkens slightly, and smells rich rather than raw.

   Timer: 8 min (scalable)

   Ingredients used: 5.0 gr Curry Powder, 1.0 gr Dried Thyme, 400.0 gr Tomato

   Cookware: large pot with lid — medium heat, wooden spoon — stirring

4. Step 4

   Stir in the drained long-grain rice and vegetable stock, then add the salt gradually and taste the cooking liquid after the stock and curry powder are incorporated. Bring to a gentle simmer over medium-high heat, then reduce to low and cook until most of the liquid is absorbed and the rice is nearly tender.

   Timer: 12 min (scalable)

   Ingredients used: 4.0 gr Salt, 500.0 ml Vegetable Stock

   Cookware: large pot with lid — medium-high then low heat, wooden spoon — stirring

5. Step 5

   Cover the large pot with lid and steam the rice over low heat until the grains are tender, the liquid is absorbed, and the surface looks fluffy.

   Timer: 10 min (scalable)

   Cookware: large pot with lid — low heat, covered

6. Step 6

   Remove the pot from the heat and let the rice stand covered, then gently fluff and serve with the wooden spoon once the grains are evenly tender.

   Cookware: large pot with lid — off heat, covered, wooden spoon — fluffing