This dinner has beautiful colors, great taste, and amazing texture. We really liked it.
Curried vegetable stew (from Veggie num num)(modified slightly by me)
2 tablespoons vegetable oil
1 onion, diced
3 garlic cloves, minced
several slices jarred chile, diced
2 teaspoons fennel seeds
2 teaspoons curry powder
3 potatoes, roughly chopped
3 carrots, peeled and roughly chopped
1 zucchini, roughly chopped
1/2 an iceberg lettuce, roughly chopped
1 cup pearl barley
3/4 cup raw almonds
5 pint vegetable stock
Heat oil in a good sized pot, fry the onion over a medium heat for a minute or two, add the garlic and chili and continue to cook for another quick minute.
Add the fennel seeds and the curry powder with a splash of vegetable stock, fry until the curry powder, stock, and onion form a paste, being careful not to burn the curry powder and fennel seeds.
Add the potatoes and carrots with a little more stock and continue to cook over a medium heat for a few minutes, tossing the vegetables around to coat well in the curry mixture.
Add the barley and almonds, toss to combine and then add the remainder of the stock, bringing to a gentle boil, allowing to simmer for 40 minutes, stirring occasionally, until the barley is soft and the stew is thick.
Add the diced zucchini and stir, cooking for another 5 minutes. Add and stir through the lettuce just before serving. Makes 4 – 6 servings.