Name: Veggie and Barley Hotpot
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: ¼ jap pumpkin; ½ bulb of fennel; ½ large eggplant; ½ zucchini; ½ cup pearl barley (raw); 400 g Diced tomatoes; 4 garlic cloves; 3 spring onions; 750 ml water; 1 tbsp tomato paste; 1 tbsp paprika; ¼ lemon juiced; 1 tsp raw sugar; 1 tsp curry powder; 2 tsp sea salt; extra virgin olive oil

Photo by Daniel Taylor

CategoryRECIPESDifficultyBeginner

Veggie and Barley Hotpot. A one pot dish that cooks in the oven. Using seasonal ingredients and Traditional Chinese Medicine principles of supporting the 'kidney energy' and 'nourishing the blood' in Winter.

Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

¼ jap pumpkin

½ bulb of fennel

½ large eggplant

½ zucchini

½ cup pearl barley (raw)

400 g Diced tomatoes

4 garlic cloves

3 spring onions

750 ml water

1 tbsp tomato paste

1 tbsp paprika

¼ lemon juiced

1 tsp raw sugar

1 tsp curry powder

2 tsp sea salt

extra virgin olive oil

Cube pumpkin, fennel, eggplant and zucchini and place in a baking dish.
Rinse and drain pearl barley, add to pan with diced tomato.
Place whole spring onions and garlic cloves around vegetables.
Combine water, tomato paste, paprika, lemon juice, sugar, curry powder and salt in a bowl.
Pour mixture over vegetables. Drizzle extra virgin olive oil over the top.
Cover with a lid or baking paper and bake for 1 hour and 45 minutes at 170°C/ 345°F
Remove lid and bake for extra 15 minutes.

Spring onion and garlic may be removed before serving if you are sensitive to these.

Serve with steamed greens.

Ingredients