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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.
4.80 from 5 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Curries, One-pot Meals
Cuisine Indian
Servings 6 servings
Calories 342 kcal

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

Find this recipe online:

Aubergine, Sweet Potato and Kale Curry

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