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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Aubergine, Sweet Potato and Kale Curry

Aubergine, Sweet Potato and Kale Curry

4.75 from 4 votes

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This Aubergine, Sweet Potato & Kale Curry is a hearty and comforting dish packed with delicious flavours. The combination of tender aubergine, sweet potato, and nutrient-rich kale creates a satisfying, wholesome meal. Infused with warming spices, this curry is perfect for a cosy dinner on a chilly evening. Serve it with rice or flatbread for a complete and nourishing plant-based feast.

Kale Curry

Aubergine, Sweet Potato & Kale Curry: Hearty and Comforting

This vegan Aubergine, Sweet Potato and Kale Curry is a hearty and wholesome dish, perfect for a cosy dinner. Packed with nourishing ingredients and aromatic spices, it brings together soft aubergine, naturally sweet potatoes and hearty kale, all simmered in a rich, flavourful sauce.

You can serve it with fluffy rice to soak up all the delicious flavours or enjoy it with warm pitta or naan bread for a more hands-on meal. The combination of textures and spices makes every bite incredibly comforting and satisfying.

Ideal for casual entertaining, this dish is a crowd-pleaser that even non-vegans will love. It’s also great for a midweek meal, as it’s easy to prepare and tastes even better the next day, making it a fantastic option for leftovers or meal prep.

Why You Will Love This Recipe

  • Hearty & Comforting – This curry is packed with warming spices and wholesome ingredients, making it perfect for chilly evenings.
  • Nutrient-Rich – Full of fibre, vitamins, and antioxidants from aubergine, sweet potato, and kale, this dish is as healthy as it is delicious.
  • Versatile & Easy – Serve it with rice, naan, or pitta for a complete meal, and enjoy leftovers the next day as the flavours deepen.
  • Great for Meal Prep – Make a big batch and enjoy it throughout the week; it reheats beautifully.
  • Vegan & Gluten-Free – A plant-based dish that everyone can enjoy, with no compromise on taste or texture.
  • Perfect for Sharing – Whether you’re hosting friends or feeding the family, this curry is a crowd-pleaser that suits all occasions.

3 Must-try Curry Recipes

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BUTTERNUT SQUASH AND CHICKPEA CURRY [VEGAN] [GLUTEN FREE]

One-Pot Split Pea Curry [vegan] [gluten free] by The Flexitarian

ONE-POT SPLIT PEA CURRY [VEGAN] [GLUTEN FREE]

CAULIFOWER & RED LENTIL CURRY [VEGAN]

CAULIFOWER & RED LENTIL CURRY [VEGAN]

I hope you enjoy this Aubergine, Sweet Potato and Kale Curry recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Aubergine, Sweet Potato and Kale Curry [vegan] by The Flexitarian

Aubergine, Sweet Potato and Kale Curry

This vegan Aubergine, Sweet Potato and Kale Curry makes a hearty dinner.
4.75 from 4 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Curries, One-pot Meals
Cuisine Indian
Servings 6 servings
Calories 342 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 500 g sweet potato
  • 400 g aubergine / eggplant
  • 1 onion – finely chopped
  • 4 garlic cloves – crushed
  • 5 cm ginger root [2 inches]
  • 4 Tbsp mild curry paste – adjust to taste
  • 800 g cans chopped tomatoes
  • 250 ml water
  • 400 g can chickpeas
  • 150 g kale roughly chopped
  • 400 g can coconut milk
  • olive oil
  • salt & pepper
(Switch on to prevent your screen from going dark)

Instructions
 

  • Heat some olive oil in a large saucepan.
    olive oil
  • Add the onion and garlic. Fry gently until soft and golden.
    1 onion – finely chopped, 4 garlic cloves – crushed
  • Add the curry paste and grated ginger. Fry for 1 – 2 mins.
  • Peel the sweet potatoes. Cut in 1cm (0.4 inches) dice.
    5 cm ginger root [2 inches], 4 Tbsp mild curry paste – adjust to taste
  • Cut the aubergine (eggplant) in 1cm (0.4 inches) dice.
    400 g aubergine / eggplant
  • Add the diced aubergines and sweet potatoes to saucepan. Stir to coat with curry paste all over.
    500 g sweet potato
  • Add the chopped tomatoes and water. Cook half-covered under medium heat for 20 mins.
    800 g cans chopped tomatoes, 250 ml water
  • Add the chopped kale and cook for another 10 mins. Vegetables should be soft.
    150 g kale roughly chopped
  • Add the drained chickpeas and coconut milk.
    400 g can coconut milk, 400 g can chickpeas
  • Let the curry heat through. Season to taste before serving.
    salt & pepper

Nutrition

Serving: 1servingCalories: 342kcalCarbohydrates: 42gProtein: 9gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 450mgPotassium: 1077mgFiber: 12gSugar: 12gVitamin A: 14502IUVitamin C: 43mgCalcium: 179mgIron: 4mg
Keyword aubergines, curry, kale, sweet potato

Find this recipe online:

Aubergine, Sweet Potato and Kale Curry

https://theflexitarian.co.uk/recipe-items/aubergine-sweet-potato-kale-curry-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other Recipes To Try

  • Butternut Squash Curry
  • Mediterranean Tomato Tart [vegan]
  • Courgette Dip [vegan]
  • Aubergine Curry [vegan]
  • Quick Muhammara Dip [vegan]
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Recipe October 2, 2014 · Created by: The Flexitarian Leave a Comment

Previous Post: « Crunchy Spelt Raisin Cookies [vegan]
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4.75 from 4 votes (4 ratings without comment)

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