Aubergine, Sweet Potato and Kale Curry [vegan]

Instructions

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

• Servings : 6
• Ready in : 50 Minutes
• Course : Curries, One-pot Meals
• Recipe Type : August Recipes, October Recipes, Seasonal Recipes, September Recipes, Vegan
• Ingredient : Aubergine, Kale, Sweet Potato