Cauliflower & Carrot Curry

Cauliflower & Carrot Curry
over Pot Barley


Prep Time: 15 Min

​Cook Time: 30 - 35 Min

 

1. Place the pot barley in to a small pot filled with 3 ½ C cold, salted water. Set to medium high and bring to a boil. Once boiled, reduce heat, cover, and simmer 30 – 35 minutes until tender.

**With 20 minutes remaining in the barley’s cook time, continue the recipe.

1. Begin melting the butter in a large frying pan on medium heat. Add the carrots and a pinch of sea salt. Cook 4 minutes stirring occasionally.  Add the onions and another pinch of sea salt. Continue cooking 3 minutes.

 

1. Add the cauliflower and all of the seasonings. Add roughly ¼ Tsp. sea salt, stir, and cook everything together 4 or so minutes.

 

1. Pour in the vegetable stock. Cover and cook another 3 – 5 minutes.

 

1. Add the whipping cream. Once the sauce bubbles, taste and adjust salt if desired.

 

1. Stir in ¾ of the chopped parsley and remove from heat. Let the dish sit 2 minutes covered.

 

1. Scoop roughly a cup of pot parley in to the center of a bowl and form a “boat”, similar to how you’d do for a bowl of mash potatoes. Ladle the cauliflower & carrot curry over the pot barley making sure to pick up some of the sauce. Sprinkle some of the remaining parsley over the dish. ENJOY!

                   Grocery List

• 1 ¼ C Dry Pot Barley, rinsed
• 1 Head of Cauliflower, chopped in to smaller florets
• 2 Carrots, peeled and chopped
• 1 Yellow Onion, diced
• 3 Tbsp. Unsalted Butter
• ½ C Low Sodium Vegetable Stock
• ¼ C Whipping Cream
• 1 ½ Tsp. Curry Powder
• 1 Tsp. Chili Powder
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Ginger Powder
• ½ Tsp. Turmeric
• ½ Tsp. White Pepper
• Sea Salt
• ½ C Fresh Parsley, chopped