🍲 Vegan White Bean, Barley & Coconut Stew⏱️

Time: 45 minutes🍽️ Serves: 4–6🌱 Vegan | Gluten-Free option (use gluten-free barley or substitute)🛒 Ingredients1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1-inch piece fresh ginger, grated

2 medium carrots, diced

2 celery stalks, diced

1 cup pearl barley (or quick-cooking barley)

1 can (15 oz) white beans (cannellini or navy), drained and rinsed

1 can (14 oz) coconut milk (full fat for creaminess)

4 cups vegetable broth

1 tsp ground turmeric

1 tsp ground cumin

1 tsp smoked paprika

Salt & pepper, to taste

Juice of ½ lemon or lime

Fresh cilantro or parsley, chopped (for garnish)

👩‍🍳 Instructions

1. Sauté Aromatics
   Heat olive oil in a large pot over medium heat.

Add onion, garlic, and ginger; sauté for 3–5 minutes until fragrant and softened.

2. Add Veggies & Spices
   Stir in carrots and celery, cook another 5 minutes.

Add turmeric, cumin, smoked paprika, salt, and pepper; stir well.

3. Add Barley & Liquids
   Pour in barley, vegetable broth, and coconut milk.

Bring to a boil, then reduce heat to low and simmer, covered, for 30–35 minutes or until barley and veggies are tender.

4. Add Beans & Finish
   Stir in white beans and cook for 5 more minutes until heated through.

Adjust seasoning and stir in lemon or lime juice for brightness.

5. Serve
   Ladle stew into bowls and garnish with fresh herbs.