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.
Aubergine, Sweet Potato and Kale Curry [vegan]
This vegan Aubergine, Sweet Potato and Kale Curry makes a hearty dinner.
Equipment
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
Instructions
- Heat some olive oil in a large saucepan.
- Add the onion and garlic. Fry gently until soft and golden.
- Add the curry paste and grated ginger. Fry for 1 – 2 mins.
- Peel the sweet potatoes. Cut in 1cm (0.4 inches) dice.
- Cut the aubergine (eggplant) in 1cm (0.4 inches) dice.
- Add the diced vegetables to saucepan. Stir to coat with curry paste all over.
- Add the chopped tomatoes and water. Cook half-covered under medium heat for 20 mins.
- Add the chopped kale and cook for another 10 mins. Vegetables should be soft.
- Add the drained chickpeas and coconut milk.
- Let the curry heat through. Season to taste before serving.
Nutrition
Serving: 250gCalories: 346kcalCarbohydrates: 43gProtein: 9gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 446mgPotassium: 1113mgFiber: 11gSugar: 12gVitamin A: 14502IUVitamin C: 50mgCalcium: 153mgIron: 4mg
Find this recipe online:
Aubergine, Sweet Potato and Kale Curry [vegan]
https://theflexitarian.co.uk/recipe-items/aubergine-sweet-potato-kale-curry-vegan/
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