Thai Eggplant & Kumara Curry With Barley (Low Gi) Recipe

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Thai Eggplant & Kumara Curry With Barley (Low Gi)
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 404.61 Kcal (1694 kJ)
Calories from fat 188.82 Kcal
% Daily Value*
Total Fat 20.98g 32%
Cholesterol 0.55mg 0%
Sodium 110.18mg 5%
Potassium 600.88mg 13%
Total Carbs 49.54g 17%
Sugars 7.71g 31%
Dietary Fiber 12.77g 51%
Protein 8.47g 17%
Vitamin C 8mg 13%
Iron 4.5mg 25%
Calcium 42.4mg 4%
Amount Per 100 g
Calories 153.56 Kcal (643 kJ)
Calories from fat 71.66 Kcal
% Daily Value*
Total Fat 7.96g 32%
Cholesterol 0.21mg 0%
Sodium 41.81mg 5%
Potassium 228.05mg 13%
Total Carbs 18.8g 17%
Sugars 2.93g 31%
Dietary Fiber 4.85g 51%
Protein 3.22g 17%
Vitamin C 3mg 13%
Iron 1.7mg 25%
Calcium 16.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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