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.
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Recipe Information
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)
- (prepared earlier in recipe) cooked barley, for serving
Instructions
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.
While the barley is cooking, prepare the vegetables by dicing the eggplants and cubing the kumara (sweet potatoes). Set aside.
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.
Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes until fragrant.
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.
Add the diced eggplants and cubed kumara to the pot, stirring to coat them in the curry paste mixture.
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.
Stir in the soy sauce, lime juice, and sugar. Taste and adjust the seasoning as needed.
Add the fresh Thai basil leaves and stir to combine. Cook for an additional 2 minutes to allow the flavors to meld.
Serve the curry hot over a bed of the cooked barley. Garnish with freshly chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 331.8 g | 121% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 62.4 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4486 mg | 95% | |
*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.
