Ingredients
| ½ cup pearl barley | |
| 2 tablespoons coconut oil or plain oil such as sunflower | |
| 4 stalks curry leaves, leaves only | |
| 1 onion, sliced | |
| ½ teaspoon salt | |
| 3 cloves garlic, finely chopped | |
| 3cm-piece ginger, finely chopped | |
| 1-2 red chillies, finely chopped (optional) | |
| 2 teaspoons coriander seeds, ground | |
| 2 teaspoons cumin seeds, ground | |
| 2 teaspoons ground turmeric | |
| 1 teaspoon fenugreek seeds, ground | |
| 1kg pumpkin, peeled, deseeded, chopped in 2cm cubes | |
| 3 tablespoons smooth peanut butter | |
| 1 litre (4 cups) vegetable stock | |
| 200g kale, leaves stripped from stems | |
| 1 x 400g can black beans | |
| juice of ½ lemon or 1 lime | |
| ¼ cup roasted peanuts, chopped |
This vegan stew is based on West African maafe but using beans for added protein and barley for a rounded meal in one pot. Serve with rice if you want a heartier meal.
I always use freshly ground spices but you can use pre-ground, or it’s even fine to use 2 tablespoons of a premixed curry powder in place of all the spices for an extra-easy version. The amount of chilli you use is up to you – I like to add one at the beginning and add extra heat with a drizzle of sriracha in the bowl as it adds a nice, hot and tangy dimension.
You need to soak the barley overnight to speed up the cooking process. If you forget, pour boiling water over the barley in a bowl and soak for one hour.
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Instructions
| 1. | Soak the barley in water overnight. Drain. |
| 2. | Heat the oil in a large saucepan or casserole dish over a medium heat. |
| 3. | Add the curry leaves and cook for 1 minute until crisp then scoop out half and drain on a paper towel. |
| 4. | Add the onions and salt and cook for 15 minutes, stirring occasionally. |
| 5. | Add the garlic and ginger and cook for a couple of minutes then stir in the chilli, coriander, cumin, turmeric and fenugreek and stir through for 30 seconds. |
| 6. | Add the pumpkin, barley, peanut butter, stock and 500ml water and bring to the boil. |
| 7. | Reduce to a simmer, half cover and cook for 15 minutes. |
| 8. | Shred the kale finely and stir in along with the beans and cook for about 5 minutes until the beans are hot, then stir in the lemon or lime juice. |
| 9. | Taste and season to taste with salt and pepper. |
| 10. | Serve scattered with curry leaves and peanuts. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles