Fresh and crunchy, yet warming and satisfying, this dish is all you would want from quick and healthy mid-week comfort food. It’s also vegan, although you could easily add cooked chicken, prawns or fish to the mix if you fancied.
Sunny, spicy cauliflower, pepper and barley casserole with roast tomatoes
10 minutes preparation
40 minutes cooking
2 onions, peeled and diced
2 cloves garlic, peeled and finely diced
2 small chillis finely chopped (optional, depending on how hot the curry paste is!)
1 tablespoon tomato paste
1 tablespoon curry paste of your choice
½ cauliflower, cut into florets
1 green pepper, seeds removed, finely chopped
1 tin chopped tomatoes
2 handfuls of pearl barley
20 or so cherry tomatoes
Salt and pepper
Herbs to garnish
Heat the oven to 40 minutes. In a heavy based casserole, soften the onions, garlic and chilli if using. Add the tomato paste and stir, cook for a minute then add the curry paste. Stir well before tipping in cauliflower and pepper and leave to soften slightly – just a couple of minutes.
Add the tomatoes, the barley and enough water to almost cover the vegetables. Season lightly, stir, bring to a simmer, put the lid on the casserole and cook for thirty minutes or so.
Fifteen minutes before serving, put the tomatoes in a small metal tin, drizzle with olive oil, season and roast.
Garnish the casserole with herbs and serve with the tomatoes and some good bread.
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