Spicy Veg Bowl
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
- Ingredients
- 1 Tbsp olive oil
- 1 chili pepper (finely chopped)
- 1 ¾ ozs Thai curry paste
- 26 ozs mixed Root vegetable (carrot, swede, potatoes, chopped)
- water
- ⅔ cup Coconut cream
- 750 meters vegetable stock
- 1 Tbsp chopped Thai basil
- salt
- freshly ground Black pepper
- For the barley
- 2 cups vegetable stock
- 7 ozs Pearl barley
- salt
- freshly ground Black pepper
- To garnish
- Thai basil
Preparation steps
1.
Heat the oil in a wide shallow pan and cook the chillies for 30 sseconds. Add the curry paste and cook, stirring for 2 minutes.
2.
Add the vegetables and stir, coating the vegetables in the paste. Add a little water to help stop the vegetables from sticking. Cover and and cook for 10 minutes, stirring occasionally.
3.
Mix together the coconut cream and stock and pour into the pan.
4.
Simmer uncovered, for about 30 minutes, until the vegetables are soft. Season to taste with salt and pepper and stir in the Thai basil.
5.
For the barley: heat the stock in a pan until boiling. Add the barley and return to a boil, stirring constantly. Cover and simmer very gently for about 20 minutes, until all the stock is absorbed.
6.
Remove from the heat and season with salt and pepper.
7.
Ladle the soup into warm bowls and spoon the barley on top. Garnish with torn Thai basil.
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