1zucchinicut into coins (or half-moons if it's a big zucchini)
1bunchkaleleaves only, torn into bite-sized pieces
⅓cupfull fat coconut milk
2teaspoonsThai green curry paste
½teaspoonfish sauce
1teaspoontoasted sesame oil
1teaspoonlemon juice
⅓cupwalnutstoasted and chopped
Instructions
Place 2 cups of water, a pinch of salt and the barley in a medium pot. Bring to a boil, then lower the heat to a simmer. Cook until tender and pleasantly chewy, about 25 minutes.
Meanwhile, in a large pot over medium heat, heat some oil. Add the carrots and cauliflower; saute for a few minutes. Add the garlic; saute until fragrant. Add the squash and the kale, then saute until the carrots, cauliflower and squash is fork-tender, and the kale is cooked to your desired doneness.
In a medium bowl, combine the coconut milk, curry paste, fish sauce, sesame oil and lemon juice.
Toss the barley, vegetables and coconut curry sauce until combined. Taste and adjust seasonings as necessary. Top with the walnuts and serve warm.
Recipe Notes
Cook the vegetables to your desired doneness, but if you need some sort of gauge, start with 7-8 minutes for the cauliflower and carrots, and 5 minutes for the squash and kale.
Feel free to mix in beans, meat, or any other protein that you'd like.
If you want to make this vegan, substitute the fish sauce with soy sauce.