If you are a true fan of curries, you may not want to read much farther. I am not claiming this to be an authentic curry, but more of a gateway dish. The original recipe is from Weight Watchers and uses pasta, but another blogger suggested barley, which seemed more fitting. Not only can you choose your whole grain, but you can choose your vegetable too; here I used a package of broccoli, cauliflower, and carrots but just about anything would work.
This dish was good, but certainly didn’t satisfy my craving for Indian food. I did like the combination of curry and barley though, and it made a healthy and warm lunch.
2 t canola oil
1 small onion, sliced
1 t minced garlic
16 oz. frozen vegetables, thawed
3/4 c. vegetable broth
1 T curry powder
4-5 scallions, sliced
1 c. (dry) barley, cooked in water according to directions
6 oz. plain yogurt
Heat oil in a large frying pan. Add onion and garlic, and cook for 5-10 minutes, until softened. Add vegetables, and cook for 5 minutes. Add broth, curry powder, scallions and heat just until the mixture simmers. Add barley and cook until heated through. Lower heat and stir in yogurt.
-Adapted from Weight Watchers