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Roast all roasting veg for 45 minutes at 200 degrees or until you get a good char.
Blend all the roasted veg until you get a nice thick sauce - remember to remove the skin of the garlic.
In a crockpot on medium high Heat, heat 100ml of oil and fry sliced onions until translucent. Then add tomato puree and fry for 20 minutes. The tomato puree should go darker in colour and should separate a little.
Add the sauce made in step two and fry for 40 minutes. You may have to add more oil if it starts burning. Cook on medium high and stir and watch and stir every 3-5 minutes.
Add the spices and fry for 10 minutes.
Add the washed rice and stir and cook for 5 minutes. Add Chicken stock and cover. cook for 20 minutes. Cook on medium.
Add the garnishing tomatoes and onions and stir in. Cover and cook for another 10 minutes.
Remove from the heat and let it rest uncovered for 10 minutes.
You are ready to serve! Best served alone or with a Chicken stew!
Enjoy!