Ingredients
Method
1.Process garlic, basil, ginger, chilli, reserved coriander stalks and roots, half each of the kale and spinach (see tip), and half the oil until it forms a smooth paste. Reserve ¼ cup of the paste.
2.Heat remaining oil in a large, heavy-based saucepan over high heat. Cook eggplant in batches for 3 minutes each side or until golden and soft. Drain on a paper towel. Keep warm.
3.Reduce heat to medium. Add paste to pan. Cook, stirring, for 1 minute or until fragrant. Add stock, coconut milk and barley to pan, stirring to combine. Cover and simmer for 30 minutes or until barley is tender.
4.Stir in beans, peas, remaining kale and spinach, and reserved curry paste. Cook for 3 minutes or until beans are just tender and barley is soft. Season to taste.
5.Divide eggplant among plates. Top with curry and scatter with coriander. Serve curry with lime wedges, if you desire.
You can use Asian greens instead of kale and spinach, if you prefer.
Note
