Curry Jollof Rice by @niangcook

N/A

4 servings

🍅

1

Tomatoes

🧄

9 g

Garlic

🫑

1

Yellow Pepper

🫚

10 g

Ginger

🌶️

10 g

Chili Pepper

🧅

150 g

Onion

🟡

30 ml

Curry Powder

🧅

0.5

Onion

🌿

15 ml

Rosemary

🍚

260 g

Long Rice

💧

200 ml

Water

🧂

1.5 g

Salt

🌶️

Pepper

🍛

1 tbsp

Curry Powder

🫒

15 ml

Olive Oil

🧈

14 g

Butter

Preparation Steps

  1. Step 1/9

    Rinse the long-grain rice under cold water until the water runs mostly clear.

    long-grain rice
    water
    🥛measuring jug

  2. Step 2/9

    Roughly chop the tomato, yellow bell pepper, half of the onion, garlic, ginger, and chili pepper.

    tomato
    yellow bell pepper
    onion
    garlic
    fresh ginger
    chili pepper
    🔪chef's knife
    🪵cutting board

  3. Step 3/9

    Blend the chopped tomato, yellow bell pepper, half onion, garlic, ginger, and chili into a smooth sauce.

    tomato
    yellow bell pepper
    onion
    garlic
    fresh ginger
    chili pepper
    🥣blender

  4. Step 4/9

    Finely chop the remaining half of the onion. Heat the olive oil and butter in the large saucepan over medium heat.

    onion
    olive oil
    butter
    🔪chef's knife
    🪵cutting board
    🍲large saucepan with lid

  5. Step 5/9

    Cook the chopped onion in the melted fat for 3 minutes. Stir in the curry powder and dried rosemary for 30 seconds.

    onion
    curry powder
    dried rosemary
    olive oil
    butter
    🍲large saucepan with lid
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/9

    Pour the blended vegetable sauce into the saucepan. Simmer it for 8 minutes, stirring occasionally.

    tomato
    yellow bell pepper
    onion
    garlic
    fresh ginger
    chili pepper
    🍲large saucepan with lid
    🥄wooden spoon

  7. Step 7/9

    Add the rinsed rice and 200 ml water to the sauce. Season with salt, black pepper, and the remaining curry powder.

    long-grain rice
    water
    salt
    black pepper
    curry powder
    🍲large saucepan with lid
    🥄wooden spoon
    🥛measuring jug
    🥄measuring spoons

  8. Step 8/9

    Cover the saucepan and cook on low heat for 18 to 20 minutes. Rest the rice, covered and off the heat, for 5 minutes.

    long-grain rice
    water
    🍲large saucepan with lid

  9. Step 9/9

    Fluff the Curry Jollof Rice with a wooden spoon. Serve hot as a main dish or side dish.

    long-grain rice
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Liquids, Oils and Fats, Dairy

Ingredients

Tomatoes, Garlic, Yellow pepper, Ginger, Chili pepper, Onion, Curry powder, Rosemary, Long rice, Water, Salt, Pepper, Olive oil, Butter

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

315 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 59g, Fat: 6g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 190mg, Potassium: 270mg, Iron: 1.8mg, Calcium: 35mg

Vitamins

Vitamin C: 48mg, Vitamin A: 110mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, measuring jug, measuring spoons, wooden spoon, blender, large saucepan with lid

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Nigerian, West African

Geographic

to inform

Various

Aspect

Texture

Fluffy, Tender, Moist

Flavors

Savory, Spicy, Aromatic, Earthy, Tomatoey

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Freeze in airtight portions,Defrost in the fridge before reheating)