Thai Eggplant & Kumara Curry With Barley (Low Gi)

"This is a spicy Thai style curry that makes a filling vegetarian meal. For me, the lime juice and zest really make this curry. Served with boiled pearl barley, instead of rice, it makes a low GI meal. Around 260 cals & 8gms fat per serve. Australian measurements used."
 
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photo by Kitchen H. photo by Kitchen H.
photo by Kitchen H.
Ready In:
1hr 10mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.
  • 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.
  • Add eggplant and cook for a further 4 minutes, or until softened.
  • 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.
  • Finally, mix in the sugar, lime juice and lime zest. Combine well. Season with salt & pepper, to taste, then serve over barley.

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Reviews

  1. This is a really nice Low Gi dish. I froze a few single portions for a fast meal and they were great too. Thanks for posting.
     
  2. This is excellent and no complaints from the kids that it was too spicey :). Nice and easy to make too.
     
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