WHAT YOU’LL NEED
½ CUP GRAPE-SEED OIL, PLUS 4 TBSP1 LB FRESH TOMATOES, CHOPPED1 SCANT CUP RED BELL PEPPER, CHOPPED½ CUP RED ONION, CHOPPED1 HEAD GARLIC, CLOVES PEELED AND CHOPPED2-INCH PIECE FRESH GINGER,2 SCOTCH-BONNET PEPPERS, SEEDED AND CHOPPED3 OR 4 DRIED CHIPOTLE PEPPERS, DICED1 TBSP SMOKED PAPRIKA1 TBSP BLACK GARLIC (4 CLOVES), CHOPPED1 TBSP WHOLE BLACK PEPPERCORNS1½ TBSP MADRAS CURRY POWDER1½ TSP CINNAMON, GROUND1½ TSP CUMIN SEEDS, TOASTED AND GROUND1½ TSP HOT SAUCE (PREFERABLY TABASCO)3 TBSP SOY SAUCE2 TSP WORCESTERSHIRE SAUCE1 TSP AGAVE SYRUP1 TBSP FLAKY SEA SALT2⅔ CUPS UNCOOKED JASMINE RICE, RINSED AND DRAINED WELL2½ CUPS MUSHROOM BROTH
