Aubergine, Sweet Potato and Kale Curry [vegan]

Name: Aubergine, Sweet Potato and Kale Curry [vegan]
Prep time: 20 min
Total time: 30 min
Ingredients: 500g sweet potato [1.1 lb]; 400g aubergine (eggplant) [14 oz]; 1 onion (finely chopped); 4 garlic cloves (crushed); 5cm ginger root [2 inches]; 4 Tbsp mild curry paste (adjust to taste); 2 x 400g cans chopped tomatoes [ 2 x 14oz]; 250ml water [ US 1cup]; 400g can chickpeas [14oz]; 150g kale roughly chopped [5oz]; 400g can coconut milk [14oz]; olive oil; salt & pepper

Published on October 2, 2014 | In Indian | By theflexitarian |

0 Comments

- Prep Time
- 20 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

This vegan Aubergine, Sweet Potato and Kale Curry makes a hearty dinner.

You can serve it with rice or just have it with pitta or naan bread.

Ideal for casual entertaining or a mid-week comforting meal.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free, Vegan

Email
Save

Ingredients

500g sweet potato [1.1 lb]
400g aubergine (eggplant) [14 oz]
1 onion (finely chopped)
4 garlic cloves (crushed)
5cm ginger root [2 inches]
4 Tbsp mild curry paste (adjust to taste)
2 x 400g cans chopped tomatoes [ 2 x 14oz]
250ml water [ US 1cup]
400g can chickpeas [14oz]
150g kale roughly chopped [5oz]
400g can coconut milk [14oz]
olive oil
salt & pepper

Nutrition Info

Instructions

Heat some olive oil in a large saucepan.
Add onion and garlic. Fry gently until soft and golden.
Add curry paste and grated ginger. Fry for 1 - 2 mins.
Peel sweet potatoes. Cut in 1cm (0.4 inch) dice.
Cut aubergine (eggplant) in 1cm (0.4 inch) dice.
Add diced vegetables to saucepan. Stir to coat with curry paste all over.
Add chopped tomatoes and water. Cook half-covered under medium heat for 20 mins.
Add chopped kale and cook for another 10 mins. Vegetables should be soft.
Add drained chickpeas and coconut milk.
Let the curry heat through. Season to taste before serving.