15 min
Prep
45 min
Cook
8
Serves
275 kcal
Calories
6g
Protein
42g
Carbs
8g
Fat
Ingredients
Other
400g basmati rice1 pieces
red peppers halved and deseeded3 pieces
white onion halved1 pieces
garlic cloves2 pieces
grated ginger or ginger purée1 tbsp
Scotch bonnet chilli deseeded if you prefer less heat (optional)1 pieces
vegetable or sunflower oil5 tbsp
100g tomato purée1 pieces
bay leaves2 pieces
dried thyme1 tbsp
2tsp curry powder (we used hot madras)1 pieces
½ tsp ground white pepper1 pieces
600ml hot chicken stock made with 2 stock cubes1 pieces
Method
01
Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
02
Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.