Spicy rice with beans

Ingredients

• 150g wholemeal basmati, rinsed
• 2 tbsp rapeseed oil
• 1 onion, chopped (about 175g)
• 1 red pepper, deseeded and cut into large chunks
• 1⁄2-1 scotch bonnet pepper, deseeded
• 2 large garlic cloves
• 10g ginger (peeled weight), chopped
• 400g can chopped tomatoes
• 2 tsp curry powder
• 1 tsp vegetable bouillon (check it’s vegan, if needed)
• ½ tsp ground white pepper
• 2 tsp thyme leaves
• 2 bay leaves
• 400g can red kidney beans, drained and rinsed
• 1 avocado, peeled, stoned, halved and sliced

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