Thai Eggplant & Kumara Curry With Barley (Low Gi) |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
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:
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 |
Directions:
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.
|
|