INGREDIENTS.
1 medium onion, diced.
2 medium carrots, diced.
3-4 cloves garlic, minced.
2 teaspoon curry powder.
1 teaspoon ground cumin.
1/2 teaspoon ground coriander.
1/4 teaspoon ground cinnamon.
1/4 teaspoon chili powder (optional).
2 cans chickpeas, drained.
150g/ 2 cups pearl barley, rinsed.
1 (14.5-ounce) can diced tomatoes, undrained.
350ml/ 1.5 cups vegetable broth.
100g/ 3 cups kale, roughly chopped.
100g/ 3 cups spinach.
fresh cilantro/ coriander, chopped (for garnish).
Full Recipe & Video here if anyone is interested… https://youtu.be/TxNCDvPaePI
INSTRUCTIONS.
1. Chop up all your veg in advance, ready for cooking (10-15 mins preparation).
2. Heat 100ml water or veg stock in a large pan over medium heat.
3. Add the carrots and cook until softened (5 mins).
4. Stir in the garlic, curry powder, turmeric, cumin, and chilli powder (if using) and cook for an additional minute, allowing the spices to release their fragrance.
5. Add the diced tomatoes with their juices, chickpeas, pearl barley, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pearl barley is tender and the curry has thickened slightly.
6. Stir in the chopped kale and spinach. Cook for an additional 5 minutes, or until the greens are wilted and tender.
7. Serve hot, garnished with fresh chopped cilantro/ coriander for a vibrant pop of color and freshness.
by HibbertUK
Dining and Cooking