Spicy Thai Eggplant & Kumara Coconut Curry with Pearl Barley
Indulge in this vibrant and spicy Thai-style curry that boasts a delightful combination of flavors and textures. Rich eggplant and sweet kumara meld beautifully in a creamy coconut sauce, infused with aromatic kaffir lime leaves. The zesty brightness from lime juice and zest elevates this dish, making it a truly refreshing vegetarian feast. Served atop soft, chewy pearl barley, this nutritious meal is low in glycemic index, offering a hearty yet healthy option. Each serving delivers around 260 calories with 8 grams of fat, perfect for a satisfying lunch or dinner that keeps you energized.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
pearl barley
300 g (rinsed and drained)
canola oil
2 teaspoons (for cooking)
onion
1 (chopped)
green curry paste
2 tablespoons (reduce to 1 tablespoon for less heat)
eggplant
1 (cut into quarters and thickly sliced)
light coconut milk
375 ml (for curry base)
reduced-sodium vegetable stock
250 ml (for curry base)
kaffir lime leaves
6 (fresh, for flavor)
kumara (sweet potato)
1 (peeled and cut into cubes)
soft brown sugar
1 teaspoon (for sweetness)
lime juice
2 tablespoons (freshly squeezed)
grated lime zest
2 teaspoons (fresh)
Instructions
1
Begin by rinsing and draining the pearl barley. In a large saucepan, bring 5 cups of water to a boil and add the pearl barley. Reduce the heat and let it simmer for 25-30 minutes, or until it's tender. Once cooked, drain and set aside.
2
While the barley is simmering, heat the canola oil in a large wok or frying pan over medium heat. Add the chopped onion and green curry paste. Sauté for about 3 minutes, stirring frequently until the onion is softened.
3
Next, add the sliced eggplant to the pan. Cook for an additional 4 minutes, stirring often, until the eggplant begins to soften.
4
Pour in the light coconut milk and reduced-sodium vegetable stock, stirring to combine. Increase the heat and bring the mixture to a gentle boil, then reduce the heat again and let it simmer for 5 minutes.
5
Add the kaffir lime leaves and cubed kumara to the curry. Cook for 10 minutes or until the kumara is very tender.
6
Finally, stir in the soft brown sugar, lime juice, and grated lime zest. Mix well and season with salt and pepper to taste. Serve the curry hot over a bed of warm pearl barley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Spicy Thai Eggplant & Kumara Coconut Curry with Pearl Barley.
Is this curry suitable for vegetarians?
Yes, this is described as a refreshing vegetarian feast.
How many calories are in a serving of this dish?
Each serving contains approximately 260 calories.
What is the fat content per serving?
Each serving contains about 8 grams of fat.
What grain is served with this curry instead of rice?
This dish is served atop soft, chewy pearl barley.
How long does it take to cook the pearl barley?
The pearl barley needs to simmer for 25-30 minutes until tender.
How can I make the curry less spicy?
To reduce the heat, you can reduce the green curry paste from 2 tablespoons to 1 tablespoon.
What type of coconut milk is used in the recipe?
The recipe calls for 375 ml of light coconut milk.
What is kumara?
Kumara is a type of sweet potato.
How should the eggplant be prepared?
The eggplant should be cut into quarters and then thickly sliced.
What provides the aromatic citrus flavor in the curry?
The citrus flavor comes from fresh kaffir lime leaves, lime juice, and grated lime zest.
Is this recipe considered a low glycemic index (GI) meal?
Yes, it is described as a low glycemic index option.
How many kaffir lime leaves are needed?
The recipe requires 6 fresh kaffir lime leaves.
What type of vegetable stock is recommended?
The recipe recommends using 250 ml of reduced-sodium vegetable stock.
How much pearl barley is required for the recipe?
The recipe uses 300 grams of pearl barley.
What is the first step in preparing the pearl barley?
The first step is to rinse and drain the pearl barley before boiling it.
How long should you sauté the onion and curry paste?
Sauté the chopped onion and green curry paste for about 3 minutes until the onion is softened.
When do you add the eggplant to the pan?
Add the sliced eggplant after the onion and curry paste have been sautéed for 3 minutes.
How long do you cook the eggplant before adding liquids?
Cook the eggplant for an additional 4 minutes until it begins to soften.
How long should the curry simmer after adding coconut milk and stock?
The mixture should simmer for 5 minutes after being brought to a gentle boil.
When is the kumara added to the curry?
The cubed kumara is added along with the kaffir lime leaves after the initial 5-minute simmer.
How long does the kumara take to cook in the sauce?
Cook for 10 minutes or until the kumara is very tender.
What ingredients are stirred in at the very end?
Soft brown sugar, lime juice, and grated lime zest are stirred in at the end.
What type of oil is used for cooking?
Two teaspoons of canola oil are used.
How much lime juice is needed?
The recipe calls for 2 tablespoons of freshly squeezed lime juice.
How much lime zest is used?
Two teaspoons of fresh grated lime zest are used.
Is this dish served hot or cold?
The curry should be served hot over a bed of warm pearl barley.
What are the texture characteristics of this meal?
It features rich eggplant, sweet kumara, and soft, chewy pearl barley.
How much water is needed to boil the pearl barley?
The recipe specifies bringing 5 cups of water to a boil for the barley.
What is the purpose of adding soft brown sugar?
The soft brown sugar is added to provide a touch of sweetness to balance the spicy flavors.