Thai Eggplant Kumara Curry With Barley Low Gi

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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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Steps

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Rinse & drain the barley.

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Fill a large saucepan with 5 cups water and add barley.

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Bring to the boil then reduce heat.

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Simmer for 25-30 minutes , or until tender.

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Drain.

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While barley is cooking , heat oil in large wok then add curry paste and onion.

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Cook , stirring , over medium heat for 3 minutes.

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Add eggplant and cook for a further 4 minutes , or until softened.

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Pour in stock and coconut milk.

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Bring to the boil.

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Reduce heat and simmer for 5 minutes.

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Add the lime leaves and kumara and cook for 10 minutes , or until the kumara is very tender.

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Finally , mix in the sugar , lime juice and lime zest.

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Combine well.

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Season with salt & pepper , to taste , then serve over barley.

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Ingredients

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pearl barley, canola oil, onion, green curry paste, eggplant, light coconut milk, reduced-sodium vegetable stock, kaffir lime leaves, kumara, soft brown sugar, lime juice, lime zest