Loved finding this recipe on Epicurean Vegan, and loved her substitutions. I made it the way she did and it was delicious. For step-by-step photos, visit her blog.
Keep in mind – barley takes about 40 to 50 minutes to cook.
Makes 2 servings (I think we got about 3)
1 C barley
1 C vegetable broth
2 C water
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder (I used garam masala)
3/4 tsp ground cardamom (I used nutmeg)
4 Tbs golden raisins
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped (I skipped)
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped (I used slivered almonds)
Add water, broth, and barley to a pot and bring to a boil. Once boiled, cover and turn down heat. Let simmer for 40-50 minutes.
Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.
Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.
Serve over the barley, sprinkle with the almonds, and enjoy!