Thai Eggplant & Kumara Curry With Barley (Low Gi)

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

kelly in TO December 01, 2007

This is excellent and no complaints from the kids that it was too spicey :). Nice and easy to make too.

Missy Wombat September 10, 2007

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