👨‍🍳 作り方

1. 1

   If using protein, season it with salt and pepper and brown it in the pot with a little oil. Remove and set aside.

2. 2

   Heat the remaining vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger, and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 3-5 minutes, stirring constantly, until it darkens slightly.

4. 4

   Add the chopped tomatoes, curry powder, and paprika. Cook for another 5-10 minutes, stirring occasionally, until the sauce has thickened.

5. 5

   Pour in the vegetable stock or water and bring to a simmer. Add the diced carrots, sweet potatoes, and bell pepper. If using protein, add it back to the pot now.

6. 6

   Season with salt and pepper. Cover and simmer for about 15-20 minutes, or until the root vegetables are beginning to soften.

7. 7

   Stir in the shredded cabbage, sliced okra, and peas. Cook for another 5-10 minutes until the vegetables are tender-crisp.

8. 8

   Add the rinsed rice to the pot, ensuring it is submerged in the liquid. If needed, add a little more stock or water. Bring back to a gentle simmer.

9. 9

   Cover the pot tightly and reduce the heat to low. Cook for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed. Avoid stirring too much during this stage.

10. 10

    Once cooked, let the Benachin rest, covered, for 5-10 minutes before fluffing the rice with a fork and serving.