Thai Eggplant Kumara Curry with Barley Low Gi

Delight in the bold, aromatic flavors of this Thai Eggplant Kumara Curry with Barley, a wholesome and satisfying dish perfect for any time of year. This low-GI recipe combines hearty barley, roasted-to-tender perfection purple eggplants, and sweet kumara (sweet potato) in a luscious coconut milk-based broth infused with vibrant red curry paste, garlic, and ginger. Its subtle balance of sweet, savory, and tangy notes, accented by fresh Thai basil and a squeeze of lime, will tantalize your taste buds while keeping you nourished. Perfect for a healthy weeknight dinner, this dish is not only nutrient-packed but also an excellent vegetarian meal that’s as comforting as it is nutritious. Serve it over fluffy barley for a fiber-rich base that helps keep you full and energized for longer.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup uncooked barley
• 2.5 cups water
• 2 small purple eggplants, diced
• 2 medium kumara (sweet potato), peeled and cubed
• 2 tablespoons coconut oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 teaspoon brown sugar or coconut sugar
• 0.5 cup fresh Thai basil leaves
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 0 (prepared earlier in recipe) cooked barley, for serving

Directions

Step 1

Rinse the barley under cold water. In a medium saucepan, combine 1 cup of uncooked barley with 2.5 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain excess water if necessary and set aside.

Step 2

While the barley is cooking, prepare the vegetables by dicing the eggplants and cubing the kumara (sweet potatoes). Set aside.

Step 3

Heat 2 tablespoons of coconut oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes until fragrant.

Step 5

Stir in the red curry paste, combining thoroughly with the onion and garlic mixture, and cook for another 1-2 minutes to release the flavors.

Step 6

Add the diced eggplants and cubed kumara to the pot, stirring to coat them in the curry paste mixture.

Step 7

Pour in the coconut milk and vegetable broth. Stir the mixture and bring it to a gentle simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the kumara and eggplant are tender.

Step 8

Stir in the soy sauce, lime juice, and sugar. Taste and adjust the seasoning as needed.

Step 9

Add the fresh Thai basil leaves and stir to combine. Cook for an additional 2 minutes to allow the flavors to meld.

Step 10

Serve the curry hot over a bed of the cooked barley. Garnish with freshly chopped cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(2443.9g)

Amount per serving	% Daily Value*
Calories	1796.9

Total Fat 37.0g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2598.5mg	0%
Total Carbohydrate 331.8g	0%
Dietary Fiber 65.7g	0%
Total Sugars 62.4g
Protein 50.4g	0%

Vitamin D 0IU	0%
Calcium 622.3mg	0%
Iron 25.5mg	0%
Potassium 4486.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.9%

Protein: 10.8%

Carbs: 71.3%