Curried Barley with Vegetables

Here's a nice healthy dinner for you - a little wintery, but hey, after Melbourne's weather the last few days that's what I'm feeling like.

I had a pumpkin, some broccoli & potatoes to use so when I saw this recipe I was a little excited - no substitutions necessary! Once I tasted it I knew it needed a little more flavour though - I think using vegetable stock instead of water would probably do the trick. Chickpeas would also make a nice protein addition if you were in the mood.

Curried Barley with Vegetables

• 1 ½ cups pearl barley
  
• 1-2 TBS Nuttelex or other dairy-free margarine
  
• 2 onions, thinly sliced
  
• 2 cloves garlic, crushed
  
• 2 tsp curry powder
  
• ½ tsp garam masala
  
• 2 large potatoes, peeled & cubed
  
• 375g pumpkin, cubed
  
• 4 cups water (or vegetable stock - see my note above)
  
• 250g green vegetables, cut into bite-sized chunks (I used broccoli)
  
• Salt, to taste

Rinse barley under cold water until water runs clear, drain. Heat Nuttelex in a large saucepan, add onions & stir until golden, about 3mins. Add garlic, curry powder & garam masala & stir 1min.

Add barley, potatoes, pumpkin & water/stock. Cover, bring to the boil, then reduce heat & simmer 10mins.

Add green vegetables, cover again & simmer a further 10mins, until vegetables & barley are tender. Season to taste with salt.

This will serve between 4-6 people, depending how hungry they are, so adjust the amounts if you're cooking for 2. It was simple, filling & tasty - 3 of my prerequisites for a good meal.