Please disable Ad Blocker before you can visit the website !!!
Health, Main Courses, Recipe, Vegan, Vegetarian, Wellness

Cauliflower Curry with Pearl Barley

by Lindsey Harrad   ·  5 years ago  
thumbnail

This vibrant curry packed with aromatic spices and served with nutty, nutritious pearl barley is ideal for a midweek meal.

DETAILS
  • Preparation time: 50 minutes
INGREDIENTS
  • 80 g pearl barley
  • 1 handful cashews
  • ½ head cauliflower
  • 2 medium potatoes
  • 1 red onion
  • 1 garlic clove
  • 2.5 cm piece ginger
  • 2 tablespoons coconut oil
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 200 g chopped tomatoes
  • 1 tablespoon tomato paste
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons soy yoghurt
  • Juice of 1 lemon
  • ½ bunch coriander
  • chilli flakes, optional
METHOD
  1. Cook the barley according to the packet instructions.
  2. Meanwhile, toast the cashews in a dry frying pan over medium heat for about 3 minutes, until golden.
  3. Cut the cauliflower into small florets. Peel and dice the potatoes. Peel and finely chop the onion, garlic and ginger.
  4. Heat the oil in a large saucepan over high heat and add the onion, garlic and ginger. Cook for 3 minutes, or until softened, then add the garam masala, turmeric and ground coriander.
  5. Add the potatoes and cauliflower and cook for another 5 minutes, stirring often.
  6. Add the tomatoes to the pan along with the tomato paste and 100 ml water. Season with salt and pepper, then cover and simmer over low heat for 15 minutes.
  7. Combine the yoghurt and lemon juice in a small bowl. Finely chop and add the coriander (reserving a few leaves for garnish). Stir in the chili flakes, if using.
  8. Arrange the cauliflower curry and the barley in two bowls, top with the yoghurt mixture and cashews, garnish with the reserved coriander leaves and serve.

Cook’s tips

Barley was one of the first grains humans ever deliberately cultivated. Yet, today it is largely overlooked – wrongly, if you ask us, since it not only has more fibre and is more easily digested than wheat but also has far fewer negative effects on blood-sugar level. It lowers cholesterol, detoxifies the body, protects blood vessels and intestinal bacteria, and strengthens the nervous system. Barley is also rich in vitamins, minerals and antioxidants. And it’s a good source of protein to boot!

Adapted from Vegan Intermittent Fasting by Dr Petra Bracht and Mira Flatt (Murdoch Books, £16.99). Photography by Nicky Walsh.