Nutrition balance score
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Ingredients
6 servings
2yellow onions
large, roughly chopped
⅓ cupvegetable oil
plus 2 tablespoons, divided
2 x 14 ozdiced tomato cans
6 oztomato paste can
1habanero pepper
2 teaspoonscurry powder
1 teaspoongarlic powder
1 teaspoonground ginger
½ teaspoonmixed dried herbs
3chicken bouillon cubes
crushed
2 ½ cupslong grain rice
rinsed
1 cupfrozen mixed vegetable
1 ½ cupswater
Instructions
Step 1
Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
Step 2
Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
Step 3
Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
Step 4
Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
Step 5
Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
Step 6
Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
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