Vegan Jollof Rice

1. Create the Vegetable Purée

In a blender, combine 2 medium-sized tomatoes, half of a Scotch bonnet pepper, and half an onion. Blend until smooth, pour out half of the mixture and set aside. To the remaining mixture in the blender, add 3 small red bell peppers and blend to a velvety consistency.

2. Infuse Oil with Flavors

Heat a half cup of vegetable oil in a large pot over medium heat. Once hot, carefully pour in the vegetable purée. Add 1.5 teaspoons of salt, 1 teaspoon of curry powder, 1.5 teaspoons each of hot ground chile pepper, garlic powder, and onion powder, 2 bay leaves, 0.5 teaspoon of ground ginger, and 1 tablespoon of dried thyme. Stir to allow the spices to bloom.

3. Cook the Rice

Stir in 2.5 cups of medium-grain rice, ensuring it's well coated with the spiced tomato mixture. Lower the heat, cover the pot, and let it simmer for about 45 minutes, checking at the 30-minute mark and adding a splash of water if it looks too dry.

4. Finish with Smoky Flavor

In the final moments of cooking, allow the bottom layer of rice to char slightly to create a caramelized crust, adding a smoky undernote to the dish.