Pearl Barley Vegetable Curry
It’s time to ditch the Basmati and the American Long Grain – rice is nice, but Pearl Barley can be better! If you have a packet of Pearl Barley languishing in the larder from winter soups and stews, then dig it out and make some curry.
This recipe easily makes enough for 4-6 people as a main meal, or more as a side or buffet dish. And because this curry doesn’t contain any rice, you can safely and easily reheat it from frozen.
The pearl barley that was used for this recipe.
1 can, drained
1 can of coconut milk
3-5 tbsp Coconut Oil, for frying
A couple of pinches of black pepper
A pinch of pink salt
1 medium-large courgette
2 medium carrots
1 large sweet potato
Fresh coriander to taste
1) Put the Pearl Barley in a saucepan and add boiling water to about an inch/3-4cm above the barley. It’s around a 1:2 ratio of barley to water.
2) Bring to a simmer, cover and cook for 25-30 minutes or until tender.
3) Peel and slice the carrots into discs. Peel and chop the sweet potato into smallish, approximately 2-3cm cubes.
4) In a non-stick, deep sautee-style frying pan add some of the Coconut Butter and gently fry the carrot and sweet potato on a low to medium heat. Keep stirring so that they lightly cook, but do not brown.
5) Slice the courgette into discs and add these to the frying pan. Gently stir the vegetables and sautee until the courgettes start to soften.
6) Add the chickpeas, Coconut Milk and stir in the Mild Madras Curry Powder, salt and pepper.
7) Simmer gently on a low heat for a further 10-15 minutes or until the vegetables are tender, but not over-cooked.
8) Remove the Pearl Barley from the heat and drain any excess water.
9) Transfer the Pearl Barley into a large serving bowl and then gradually add the curried vegetables, evenly distributing the vegetables and sauce through the barley.
10) Garnish with Coriander Leaves and serve hot. You can transfer any excess curry to freezer-proof, lidded dishes and allow to cool fully before placing in the freezer.