Supergreen vegetable curry

This supergreen vegetable curry is made with a simple homemade curry paste, making it incredibly flavoursome and wholesome. Fried eggplant and pearl barley add a delicious dose of sustenance.

  • 25 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 4 garlic cloves
  • 1 cup basil leaves
  • 1/4 cup finely chopped fresh ginger
  • 1 long green chilli, seeded, thinly sliced
  • 1 bunch coriander, stalks and roots reserved
  • 200 g kale, washed, sliced
  • 120 g baby spinach leaves
  • 1/2 cup grapeseed oil
  • 2 medium eggplants, cut into 4cm rounds
  • 2 cups vegetable stock
  • 670 ml can coconut milk, shaken well
  • 1 cup pearl barley, rinsed
  • 150 g green beans, trimmed
  • 1 cup frozen peas, thawed
  • 150 g sugar snap peas


  • 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.