- 4 red onions
- 2 garlic cloves
- 1 celeriac
- 500g potatoes
- 500g carrots
- ½-1 tbsp Bombay spice mix
- 150g pearl barley
- 400ml coconut milk
- 1 vegetable stock cube
- 8 cardamom pods
- 2 limes
- 2 tbsp olive, coconut or sunflower oil
- 400ml hot water
- Sea salt
- Freshly ground pepper
- Large pan with lid
- Vegetable peeler
- Measuring jug
- .
- 1.
Fill your kettle and boil it. Peel the red onions and thickly slice them. Peel and crush the garlic cloves, and set it aside.
- 2.
Place a large pan on a medium heat for 2 mins. Add 2 tbsp oil and the onions. Fry for 10 mins, stirring often, till slightly softened.
- 3.
While the onions fry, rinse the celeriac. Slice the roots off the celeriac at an angle, so you leave as much flesh behind as possible. Peel off the rest of the skin, then give the celeriac another rinse. Chop into 1-2cm chunks. Peel and chop the potatoes into slightly larger chunks. Trim and peel the carrots, then thickly slice them.
- 4.
Add the garlic to the onion and cook, stirring, for 1 min. Add the remaining veg to the pan. Add ½-1 tbsp of the Bombay spice mix, depending on how spicy you like your curry. Stir to coat the veg in the spices.
- 5.
Pour in the coconut milk and add 400ml hot water from the kettle. Tip in the pearl barley and crumble in the stock cube. Give everything a stir.
- 6.
Crush the cardamom pods with the back of your knife to open them, then shake out the black seeds and tip them into the pan, discarding the papery husks. Add a good pinch of salt and pepper, pop a lid on the pan and simmer on a gentle heat for 40 mins, till the veg are softened.
- 7.
Meanwhile, finely grate the zest from both limes and squeeze the juice from 1 of them. Cut the other lime into 6 wedges.
- 8.
Add the lime zest and juice to the curry. Taste and add more salt or pepper if you think it needs it. Ladle the curry into warm bowls and serve with the lime wedges on the side.
- Tip
Eat & keep
This curry will keep for a couple of days in the fridge, or you can freeze it for up to 3 months. Divide it into portions, cool and store in airtight tubs. Defrost overnight and reheat till piping hot all the way through. - Tip
Curry favourites
This curry makes a hearty meal on its own, but if you’re looking to take it up a notch, try adding a big bowl of nutty brown basmati rice, or a stack of wholemeal chapatis to pass round, and salad of diced red onion, cucumber and tomatoes dressed with a squeeze of lemon juice makes a cool, refreshing side.