Thai Eggplant & Kumara Curry With Barley (Low Gi)

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. 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. 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. 3

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

4. 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. 5

   Finally, mix in the sugar, lime juice and lime zest. Combine well. Season with salt & pepper, to taste, then serve over barley.