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

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

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

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

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

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

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

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

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