Vegetable Jollof Rice with Peas and Sweetcorn

Ingredients

• 400 g long-grain rice
• 3 red peppers
• 400 g chopped tomatoes
• 3 tbsp tomato purée
• 2 onions
• 3 garlic cloves
• 15 g fresh root ginger
• 1 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 600 ml gluten-free vegetable stock
• 150 g frozen peas
• 150 g frozen sweetcorn
• 4 tbsp vegetable oil

Method

1. 1

   Blend the red peppers, chopped tomatoes, 1 onion, the garlic and ginger until smooth. This is a mild jollof; add a scotch bonnet to the blender if the grown-ups want heat.

2. 2

   Heat the vegetable oil in a large heavy pan over a medium heat, add the second onion, chopped, and fry for 5 minutes until soft. Stir in the tomato purée, curry powder and thyme and fry for 2 minutes.

3. 3

   Pour in the blended mix, add the bay leaves and simmer uncovered for 15-20 minutes, stirring often, until reduced by about half and the oil rises to the surface.

4. 4

   Rinse the rice until the water runs clear and stir it into the sauce with the vegetable stock and a pinch of salt. Bring to the boil, cover tightly and cook on the lowest heat for 20 minutes without stirring.

5. 5

   Scatter the frozen peas and sweetcorn over the rice, cover again and cook for 8-10 minutes until the rice is tender and the vegetables are hot. If the rice is still firm, add 3-4 tbsp water and give it 5 minutes more.

6. 6

   Remove the bay leaves, fork the vegetables through and serve straight away. Cool any leftover rice quickly and refrigerate within an hour.