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Recipe submitted by Gerri iant@bytesite.com.au

Scrummy Pearl Barley Curry

Ingredients (use vegan versions):

    3/4 Cup Pearl Barley
    1 level Tblsp Curry Paste (I like hot!)
    1 Chopped Onion
    2 Carrots, chopped
    1 Clove of Garlic
    1 Teaspoon of Coconut powder
    Cornflour (approx. 1 heaped teaspoon) and Water mix, to thicken
    Vegetable oil
    1 1/2 Cup of Vegetable Stock
    2 Potatoes, peeled and chopped
    1/2 Cup mixed Green Peas
    1/2 Cup Corn Kernels

Directions:

Boil Pearl Barley for approx 35 minutes.  Drain.  While this is boiling, fry Onion and Garlic in Vegetable oil until tender.

Stir through curry paste and heat through (approx 1 minute).  Stir in Vegetable stock and bring to the boil.  Add chopped potato and carrot,and simmer until veggies are tender (approx 30 - 45 mins).

Add Peas and Corn, and stir in Pearl Barley.  Heat through.  Mix Cornflour, coconut powder and water to a watery paste and add to the curry.  Stir until thickened.

Serve this on a bed of couscous or Rice, with pappodums.  Very yummy!  You can delete or add ingredients to suit.

Serves: 4

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