Vegetarian Indian Curry

Ingredients

• 50 g barley
• 500 g waxy potatoes
• 500 g Sweet potatoes
• Salt
• 4 shallots
• 2 small red chilies
• 1 handful coriander leaves
• 6 tbsp rapeseed oil
• 2 tbsp mild Madras curry powder
• 1 can coconut milk (400 ml)

Instructions

1. 1.

   Soak the barley in lukewarm water for about 3 hours. Rinse in a sieve and cook in plenty of boiling water for about 20 minutes until tender. Drain and set aside.

2. 2.

   Meanwhile, peel and roughly cube both types of potatoes. Boil the waxy potatoes in salted water for about 15 minutes until just firm. Drain and set aside.

3. 3.

   While the potatoes are cooking, peel and finely chop the shallots. Wash, trim, seed and chop the chilies. Rinse the coriander, shake dry and cut the leaves into small pieces.

4. 4.

   Heat the rapeseed oil in a pot and sauté the shallots until translucent. Add the chilies and sweet potatoes, stir and cook briefly over medium heat. Sprinkle with curry powder, toast quickly, then deglaze with coconut milk. Season with salt. Simmer for 5–10 minutes, stirring occasionally, until the sweet potatoes are just tender.

5. 5.

   Add the barley and cooked potato cubes to the pot, warm through and adjust seasoning with salt. Fold in the coriander. Serve the vegetarian Indian curry in bowls immediately.