![Aubergine, Sweet Potato and Kale Curry [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2014/10/aubergine-sweet-potato-kale-curry-v800-300x300.jpg)
Aubergine, Sweet Potato and Kale Curry
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.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