This Barley and Coconut Curry is a vibrant, flavorful, and surprisingly easy dish that is perfect for a weeknight meal or a weekend brunch. It's a great way to incorporate more whole grains into your diet, and the coconut milk adds a lovely creaminess that is both comforting and satisfying. Plus, it's seriously delicious!
I first discovered this recipe during a trip to Thailand. A local chef showed me how to make it, and I've been hooked ever since. It's so versatile; you can adapt it to your taste and the ingredients you have on hand. For instance, I sometimes add chickpeas or lentils for extra protein. Or maybe some tofu for my vegetarian friends, right?
Required Equipments
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Colander
Barley and Coconut Curry: Frequently Asked Questions
Barley and Coconut Curry
A hearty and flavorful curry made with barley, coconut milk, and an array of aromatic spices. This recipe is simple to follow and perfect for a healthy, satisfying meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, rinse 1 cup of barley under cold water. This helps remove any excess starch and ensures even cooking. Don't skip this step; it truly makes a difference!
- Next, in a large pot, heat 2 tablespoons of coconut oil over medium heat. Once hot, add 1 chopped onion and 2 minced garlic cloves. Sauté for about 5 minutes, until softened and fragrant. Make sure not to burn the garlic; nobody likes burnt garlic!
- Now, stir in 1 tablespoon of curry powder, 1 teaspoon of turmeric, 1/2 teaspoon of cumin, and 1/4 teaspoon of cayenne pepper (or more, if you like a kick!). Cook for 1 minute, stirring constantly, to toast the spices and release their wonderful aromas. This step adds depth of flavor, trust me!
- Add the rinsed barley to the pot and stir to coat it evenly with the spiced oil and aromatics. Then, pour in 4 cups of vegetable broth (or water, if you prefer). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the barley is tender but not mushy. Check for doneness by tasting a grain or two.
- While the barley simmers, prepare your other ingredients. Chop 1 cup of carrots and 1 cup of chopped broccoli florets. You can use other veggies, too, you know. Get creative!
- After 45 minutes, add the carrots and broccoli to the pot. Continue to simmer for another 10-15 minutes, or until the vegetables are tender-crisp. Again, taste them to check!
- Finally, stir in 1 can (13.5 ounces) of full-fat coconut milk and 1/4 cup chopped cilantro. Season with salt and pepper to taste. Gently heat through and let the flavors meld together for a few minutes. You can add salt and pepper later too, but taste it first!
- Serve hot, garnished with extra cilantro or a squeeze of lime juice. Enjoy your flavorful, healthy, and comforting Barley and Coconut Curry!
📝 Notes
- Feel free to adjust the spice level to your liking. If you're not a fan of heat, leave out the cayenne pepper, or use a very small amount.
- For a richer flavor, use full-fat coconut milk.
- Leftovers taste even better the next day!
🍎 Nutrition
Calories: 400kcal
Protein: 12g
Fat: 15g
Carbohydrates: 70g
Fiber: 10g
Calcium: 30mg
