White Bean, Barley and 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
- coriander, for garnish
- coconut yogurt
- basmati
Preparation
In a pot, heat coconut oil over medium heat.
Cook garlic, ginger and onion until soft, with a bit of colour.
Add spices, tomatoes and tomato purée. Cook for a few minutes, until tomatoes begin to break down.
Add coconut milk and a pinch of salt. Cook for a few minutes.
Remove from heat and transfer mixture to a blender. Blend until smooth. Return mixture to pot.
Add beans and barley.
Add veggie stock and season. Bring to a boil, stirring often, then reduce heat and simmer uncovered until sauce thickens.
Serving suggestions
Serve with fresh coriander, a dollop of coconut yogurt and basmati.
Notes
If using dry barley, it may require more liquid and cooking time. Alternatively, use two cans of beans instead.
