Aubergine, Sweet Potato and Kale Curry

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.

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

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

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

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

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

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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

 

MetricUS Customary

 

1x2x3x

• 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

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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

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Aubergine, Sweet Potato and Kale Curry

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

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Other Recipes To Try

• Butternut Squash Curry
• Mediterranean Tomato Tart [vegan]
• Courgette Dip [vegan]
• Aubergine Curry [vegan]
• Quick Muhammara Dip [vegan]