Dal Aloo
Ingredients:
- 2 cups Striker Gold long grain jasmine rice
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large tomatoes, blended
- 1 red bell pepper, blended
- 1 tablespoon tomato paste
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 bay leaf
- 3 cups chicken broth
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 1/2 cup sliced carrots (optional)
Ingredients:
- Heat the vegetable oil in a large pot over medium heat. Add onions and garlic, sauté until soft and golden.
- Add the blended tomatoes and red bell pepper, cooking until the mixture thickens and the oil separates from the tomato paste.
- Stir in curry powder, thyme, paprika, and bay leaf. Let it simmer for 2-3 minutes.
- Add the rice, stirring to coat it in the tomato mixture.
- Pour in the chicken broth, and season with salt and pepper. Bring to a boil, then reduce to a low heat. Cover and cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
- Optional: Stir in peas and carrots during the last 5 minutes of cooking.
- Serve with grilled chicken, fried plantains, or a fresh salad.
