Coconut Lime Curry Vegan Mac And Cheese

• 1 (14 ounce) can coconut milk
• 3 cups water, plus more as needed
• 1/4 cup vodka
• 1/2 white onion, chopped
• 2 poblano peppers, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 1/2 habanero pepper, seeded and chopped
• 2 tablespoons white vinegar
• 3 cloves garlic, minced
• 1 tablespoon ground turmeric
• 2 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon grated fresh ginger
• 1 teaspoon dried basil
• 1/4 teaspoon ground cinnamon
• 1/2 cup dry lentils
• 1/2 cup pearl barley
• 1 teaspoon cayenne pepper
• 1 lime, zested and juiced

1. Mix coconut milk, 2 cups water, vodka, onion, poblano peppers, jalapeno pepper, habanero pepper, vinegar, garlic, turmeric, salt, paprika, cumin, black pepper, coriander, ginger, basil, and cinnamon together in a large saucepan. Bring to a boil. Reduce heat, cover, and simmer soup for 15 minutes.
2. Stir lentils and barley into the soup; add 1 cup water. Simmer over medium heat, covered, until most of the liquid is absorbed, 5 to 10 minutes. Add additional water 1 cup at a time, as needed, until lentils and barley are nearly tender, about 15 minutes.
3. Remove from heat; stir in cayenne, lime juice, and lime zest. Let stand for 5 minutes before serving.

coconut milk, water, vodka, white onion, peppers, pepper, pepper, white vinegar, garlic, ground turmeric, salt, paprika, ground cumin, ground black pepper, ground coriander, ginger, basil, ground cinnamon, dry lentils, pearl barley, cayenne pepper, lime

Taken from www.allrecipes.com/recipe/258745/coconut-lime-curry-vegan-mac-and-cheese/ (may not work)