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Close up of bean and pearl barley stew with roti in a white bowl
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Bean & Pearl Barley Stew with Kale

This vegan pearl barley stew with beans and kale is packed with goodness! Serve with a dollop of yoghurt and a drizzle of chilli oil for a filling and tasty meal.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 381kcal
Author Amy Fulwood

Equipment

Ingredients

  • 2 Onions
  • 4 cloves Garlic
  • 1 Green Chilli chopped
  • 1 tablespoon Cumin
  • 1 tablespoon Curry Powder
  • 1 teaspoon Cayenne Pepper
  • 2 400g tins White Beans drained and rinsed
  • 70 g Pearl Barley
  • 2 Bay Leaves
  • 1 litre Vegetable Stock
  • 200 g Kale stems removed and leaves chopped
  • Greek Yoghurt and Chilli Oil to serve
UK Measures - US Measures

Instructions

  • Heat the oil in a large pot over high heat. Fry the onion for a couple of minutes then add the chilli and garlic and continue to cook for a couple more minutes.
  • Add the spices and stir into the onion. Add the beans and pearl barley and stir to coat in the spices then add the stock.
  • Bring to simmer and cook for 45 minutes - 1 hour until the barley is cooked. Add the kale and plenty of salt and pepper. Serve topped with yoghurt and chilli oil.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 381kcal | Carbohydrates: 73g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 1323mg | Fiber: 17g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 7mg | Calcium: 224mg | Iron: 9mg