Easy weeknight vegan curry | Beans, seeds and barley to defeat mince!

Today I have dowsed an easy, quick vegan curry idea, which is packed with flavour and texture.
The idea here is that you can make a nice hearty 'meaty' sauce simply using sunflower seeds, barley, your favourite beans or lentils, a tin of tomatoes and spices of your choice. Dare I say, you can use this sauce as a substitute of a ragù or bolognese.

Here's the recipe as shown in the video:

a good amount of e.v.o.o., enough to cover the bottom of the pan
2 handfuls sunflower seeds
1 handful barley
1 Tbsp curry powder
1/2 tsp cayenne pepper
1 tin chopped tomatoes
1 Tbsp apple cider vinegar
1 tin butter beans (well rinsed)
salt to taste

Put the oil in the pan and heat it up. Add the sunflower seeds and the barley. Stir well and let them toast for a while. When well toasted, add the curry powder and the cayenne pepper. Stir well. Add the tin of tomatoes, the vinegar and the butter beans. Stir well and let it cook for about 10 minutes, or until the excess moisture has been absorbed. Serve with rice and with whatever else you'd like.
Enjoy!

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