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You can arrange the veggies on top of this vegetable barley bowl with coconut curry sauce painstakingly but it tastes delicious no matter what! #vegetables #barley #wholegrain #thaicurry

Vegetable Barley Bowl with Coconut Curry Sauce

This vegetable barley bowl features a creamy coconut curry sauce, which coats each grain of barley and every piece of vegetable.
Course Dinner, Lunch, Main Course
Cuisine American, thai
Keyword barley, carrots, cauliflower, coconut, coconut milk, curry, dairy-free, egg-free, thai curry paste, walnuts, zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 246 kcal

Ingredients

  • cup uncooked pearl barley
  • 2 carrots peeled and cut into coins
  • ½ head cauliflower cut into small florets
  • 2 cloves garlic minced
  • 1 zucchini cut into coins (or half-moons if it's a big zucchini)
  • 1 bunch kale leaves only, torn into bite-sized pieces
  • cup full fat coconut milk
  • 2 teaspoons Thai green curry paste
  • ½ teaspoon fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon lemon juice
  • cup walnuts toasted and chopped

Instructions

  1. 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.
  2. 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.
  3. In a medium bowl, combine the coconut milk, curry paste, fish sauce, sesame oil and lemon juice.
  4. 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.