Vegan jollof rice with black-eyed peas and peppers

Ingredients

For 1 serving

• Parboiled rice60 g
• Black-eyed peas45 g
• Bell peppers120 g
• Tomatoes120 g
• Onion50 g
• Tomato paste1 tablespoon
• Chili pepper0.5
• Curry powder1 teaspoon
• Dried thyme0.5 teaspoon
• Bay leaves1 g
• Peanut oil8 g
• Saltto taste

Contains: nuts,

In season: July – September

Method

1. Rinse the dried black-eyed peas, cover them with plenty of cold water in a pot, bring to the boil and simmer over medium-low heat for 30 minutes, until tender but whole; salt them at the end and drain.
2. Meanwhile cut the deseeded peppers and the tomatoes into pieces and blend them with half the onion and the chilli to a smooth sauce; finely chop the remaining onion.
3. Heat the peanut oil in a lidded saucepan over medium heat and fry the chopped onion for 4 minutes, until soft; add the tomato purée, curry powder and thyme and stir for 1 minute, until the purée darkens.
4. Pour in the blended sauce, season with salt and cook over medium heat for 10 minutes, stirring, until it thickens and the oil rises to the surface.
5. Rinse the parboiled rice, add it with the bay leaf and a glass of water, stir, cover and cook over the lowest heat for 20 minutes without stirring, until the rice is tender and has absorbed the sauce.
6. Remove the bay leaf, fold in the black-eyed peas gently with a fork and serve.