Cozy White Bean Barley Coconut Stew
Ingredients
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red chili, chopped
- 1 onion, diced
- 200g tomatoes, diced
- 50 ml tomato purée
- 1 can coconut milk
- 1 tbsp curry powder
- 1/2 tbsp cumin
- 1/2 tbsp garam masala
- 1/2 tbsp coriander, ground
- 1 can (19 oz) white beans, rinsed and drained
- 90g barley (dry)
- 250 ml veggie stock
- salt, to taste
Garnishes
- coriander for garnish
- coconut yogurt to taste
- basmati rice
Preparation
In a pot, heat coconut oil over medium heat.
Cook garlic, ginger, and onion until soft with a bit of color.
Add spices, tomatoes, and tomato purée, then cook for a few minutes until tomatoes begin to break down.
Add coconut milk and a pinch of salt, then cook for a few minutes.
Remove from heat and transfer mixture to a blender, blend until smooth, and return to the pot.
Add beans and barley, then add veggie stock and season to taste.
Bring to a boil, stirring often, then reduce heat and simmer uncovered until sauce thickens.
Tips
Use cooked barley if available; if using dry barley, it may require more liquid and cooking time.
Alternatively, use two cans of beans instead of barley.
Serve with fresh coriander, a dollop of coconut yogurt, and basmati rice for added flavor.
