Thai Eggplant & Kumara Curry With Barley (Low Gi) Recipe

Name: Thai Eggplant & Kumara Curry With Barley (Low Gi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g pearl barley; 2 teaspoons canola oil; 1 onion, chopped; 2 tablespoons green curry paste, reduce to 1 tbs if you prefer less heat; 1 eggplant, cut into 1/4 then thickly sliced; 375 ml light coconut milk; 250 ml reduced-sodium vegetable stock; 6 kaffir lime leaves; 1 kumara, peeled and cut into cubes (orange sweet potato); 1 teaspoon soft brown sugar; 2 tablespoons lime juice; 2 teaspoons grated lime zest

Servings: persons

300 g pearl barley
2 teaspoons canola oil
1 onion, chopped
2 tablespoons green curry paste, reduce to 1 tbs if you prefer less heat
1 eggplant, cut into 1/4 then thickly sliced
375 ml light coconut milk
250 ml reduced-sodium vegetable stock
6 kaffir lime leaves
1 kumara, peeled and cut into cubes (orange sweet potato)
1 teaspoon soft brown sugar
2 tablespoons lime juice
2 teaspoons grated lime zest

1
Rinse & drain the barley. Fill a large saucepan with 5 cups water and add barley. Bring to the boil then reduce heat. Simmer for 25-30 minutes, or until tender. Drain.
2
While barley is cooking, heat oil in large wok (or frying pan) then add curry paste and onion. Cook, stirring, over medium heat for 3 minutes.
3
Add eggplant and cook for a further 4 minutes, or until softened.
4
Pour in stock and coconut milk. Bring to the boil. Reduce heat and simmer for 5 minutes. Add the lime leaves and kumara and cook for 10 minutes, or until the kumara is very tender.
5
Finally, mix in the sugar, lime juice and lime zest. Combine well. Season with salt & pepper, to taste, then serve over barley.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 g pearl barley, 2 teaspoons canola oil, 1 onion, chopped, 2 tablespoons green curry paste, reduce to 1 tbs if you prefer less heat, and more.

Yes, Thai Eggplant & Kumara Curry With Barley (Low Gi) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Eggplant & Kumara Curry With Barley (Low Gi)

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