Ingredients

100g pearl barley
2 tbsp olive oil
1 leek or onion, trimmed and finely chopped
1½ tbsp medium curry powder
2 tsp ground coriander
4 carrots, peeled and cut into small pieces
2 sticks celery, cut into small pieces
½ swede, peeled and cut into small pieces
1 parsnip, peeled and cut into small pieces
1 potato, peeled and cut into small pieces
400g tin Honest Value chopped tomatoes
1.5-1.8 litres vegetable stock, made with ½ stock cube
1 tbsp tomato puree

Method

1. In a small pan boil the pearl barley for 25 minutes

2. Meanwhile, heat the oil in a large pan and cook the leek or onion for 5 minutes until soft

3. Add the spices to the leek or onion and cook for a minute or two

4. Add the carrots, celery, swede, parsnip and potato and cook for 10 minutes

5. Add the chopped tomatoes, pearl barley, stock and tomato puree, and cook gently for 30 minutes

6. Sprinkle over herbs, if using