Barley Pea Curry with Broccolini and Garlic Coconut Yogurt
Ingredients
- 90g wheat, barley & oat
- 150 ml water
- 140g peas
- 2 small zucchinis, grated
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 small bunch broccolini, chopped into bite sized pieces (stem included)
- 2 cups spinach
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cinnamon
- a splash of coconut milk
- 1 avocado, sliced
- salt + pepper, to taste
Garlic yogurt
- 6 oz. cultured coconut (or other dairy free yogurt)
- 1 clove garlic, minced
- salt + pepper
Preparation
In a frying pan, sauté ginger and garlic until fragrant.
Add water and bring to a boil.
Add barley and zucchini.
Reduce heat to low and stir.
Cover and cook for 10 minutes until barley blend is soft and nearly cooked and most of the water has been absorbed.
Add peas and broccolini with an additional splash of coconut milk.
Cover and allow to cook until broccolini is tender.
Add spinach and cook until spinach has begun to wilt.
Season with salt and pepper and garnish with fresh cilantro, sliced avocado and garlic cultured coconut.
Garlic yogurt
Combine ingredients in a bowl and add fresh herbs, as desired.
