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Curry Toasted Cashew-Barley Curry with Fresh Vegetables

1 Tbsp. canola oil
1 cup yellow onion, ¼-inch dice
1 cup mushrooms, chopped
1 Tbsp. ginger root, peeled and minced
1 Tbsp. garlic clove, minced
2 Tbsp. The Spice Hunter Curry Seasoning
14 oz. can coconut milk
½ cup water
1 cup zucchini, cut into quarters length-wise and sliced on bias
1 cup yellow squash, sliced into ¼-inch rounds
½ cup carrot, peeled and sliced ¼-inch on bias
1½ cup barley, cooked
Kosher salt to taste
The Spice Hunter Coarse Black Pepper to taste
¼ cup Curry Toasted Cashews**
In a medium sauce pot over medium-low heat, add oil and sauté onions until translucent, about 3 to 4 minutes. While constantly stirring, add mushrooms and continue to cook for 2 additional minutes. Add ginger and garlic; continue cooking for 2 minutes until aromatic. Sprinkle in the curry seasoning and stir to combine all ingredients well. Toast until curry is fragrant. Add coconut milk, water, zucchini, yellow squash, carrot and barley to the pot and stir to combine well. Bring mixture to a boil, then reduce flame to low and simmer for 10 minutes or until vegetables are cooked through. Season with salt and pepper; garnish with toasted cashews.