Photo by Daniel Taylor
An easy to prepare vegetable and barley hotpot that cooks in the oven. This recipe makes the most of seasonal ingredients and is based on the Traditional Chinese Medicine principles of supporting the 'kidney energy' and 'nourishing the blood' in Winter.
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
Directions
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.