Ingredients.
- Basmati
- 90g dry barley
- 250 ml veggie stock
- salt, according to taste
- 180g diced tomatoes
- 60 ml tomato purée
- 1 can coconut milk
- 2 tbsp curry powder
- 1/2 tbsp cumin
- 1/2 tbsp garam masala
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 red chili, chopped
- 1 onion, diced
- 1/2 tbsp coriander, ground
- 1 can white beans, drained and rinsed
- coriander
- A dollop or two of coconut yogurt
Method.
Take a pot and heat coconut oil over medium heat. Cook ginger, garlic and onion until it gets soft or with a bit of color. Now add tomato purée, tomatoes and spices. Cook for a few minutes, until tomatoes begin to break down. Add pinch of salt and coconut milk and cook for few more minutes. Remove from than pan from heat and transfer mixture to a blender. Blend until smooth. When the color comes after blending return mixture to pot.
Add beans and barley. Add veggie stock and season. Bring to a boil with stirring often, then reduce the heat and keep the simmer uncovered until the sauce thickens. Serve with coconut yogurt and basmati. Enjoy! <3