Thai Eggplant & Kumara Curry With Barley (low Gi)

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.