Thai Eggplant & Kumara Curry With Barley (Low Gi)

Recipe by auntchelle
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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