CURRY-SPICED PEARL BARLEY SOUP
This is the perfect dish for a healthy curry night. If you want to add extra goodness, swirl through some wilted spinach or just a dollop of yoghurt. It’s surprisingly simple to make, and the pearl barley adds a creaminess. Finishing the soup with tempered spices adds another layer of flavour. 250g (1¼ cups) 1 tbsp
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2
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2 tbsp
1 tbsp
400ml (1¾ cups) 1l
150g (¾ cup) split peas coconut oil onion, finely chopped garlic cloves, crushed cinnamon stick curry powder smoked paprika coconut milk vegetable stock pearl barley
TEMPERED SPICES
1 tbsp coconut oil
½ tsp fenugreek seeds
1 tsp yellow mustard seeds A handful of fresh curry leaves
TO SERVE
Naan breads 4 tbsp plain/natural yoghurt (optional)
Rinse the split peas well, drain and set aside. Heat the coconut oil in a saucepan over a medium-high heat. Add the onion and saute until just tender and starting to turn golden, then stir through the garlic, cinnamon, curry powder and smoked paprika until fragrant.
Add the split peas to the pan along with the coconut milk and vegetable stock. Bring to the boil, lower the heat to medium and simmer, stirring occasionally, until the split peas are tender and start to fall apart – this should take about 1 hour.
Then add the pearl barley and cook for a further 30 minutes, until the barley is tender.
For the tempered spices, heat the coconut oil in a saucepan over a high heat. Add the seeds and stir until fragrant, then add the curry leaves and remove from the heat.
Serve the soup with tempered spices spooned over, topped with a dollop of yoghurt (if using) and warmed naan breads on the side.