Sunday: Roasted Cauliflower Curry over Barley

 This meal was part of the menu plan for the week of November 11th. I like to make sure I have plenty of leftovers on Sundays so that we have something to take for lunch on Monday. Recipes that can be easily doubled or tripled are good. This recipe made 6 servings.

Cauliflower Curry
1/2 head of cauliflower, chopped into bite size pieces
1 onion, chopped
3 cloves garlic, minced

Cauliflower curry over barley

1 tbsp oil
1 to 2 cups cooked beans, I used soy beans (about one can if using canned, or 1 cup un-soaked if using dry)
1 can coconut milk
2 cup vegetable broth or water
1 tbsp curry powder
1/2 cup raisins
salt and pepper to taste

Barley
2 cups barley
4 cups vegetable broth or water

For curry,
Preheat oven to 375. Spread oil on a cookie sheet or in a 9 x 13 baking dish. Add vegetables, onion, and garlic in a single layer on top of the oil. Roast vegetables for about 35 minutes or until tender.

While the vegetables are roasting you should start the barley. You can use rice, or any other grain you like, but I happen to really like barley. Bring vegetable broth to a boil, add barley. Cook covered for 30 to 45 minutes, or until barley is tender and broth is absorbed.

When the vegetables are done combine them all of the other curry ingredients in a large pot and simmer on low for about 15 minutes. This is to give the flavors a chance to combine, but I think it would be delicious even if you only waited a couple of minutes for everything to heat through. Regardless, any leftovers will have plenty of chance to combine flavors.