Aubergine and Kale curry

Januaryu flew by and  I managed to complete Veganuary.   And did I celebrate?  Not really, I have now got used to enjoying vegan food and will continue to remain vegan as long as I can and vegetarian all the time. On a positive note, Whilst I was doing Veganuary, I got interviewed by That’s TV Cambridge.  Here is the link to my interview.

Jump to Recipe

Most of my recipes can easily be made into vegan dishes and this curry is of them.

For a long time, I have noticed that one of  my top recipes has been the Potato and Aubergine Curry . I wrote this  recipe when I was fairly new to blogging and although it’s a dish I make regularly, I haven’t updated the pictures in that recipe as it has such warm feelings for me and I don’t want to jinx it by changing the photographs.  Plus the curry is a favourite of mine too.  Another Curry we often make is the  aubergine and fenugreek curry which is really healthy.  This week I  substituted the fenugreek for kale and it worked really well using just the usual everyday spices.

What is kale? Information taken from here says that Kale is a cruciferous vegetable from the mustard family, which includes vegetables like broccoli and Brussels sprouts, but it’s most closely related to cabbage. Like cabbage, its leaves are very tough and, while it’s growing, it can stand up to extreme temperatures–hot and cold.  I bought the green curly kale but you can also get purple kale. Our farmers market brings these every week.

Is Kale good for you? This article lists all the benefits of Kale and I have copied them below.

1. Cancer Prevention

Ingredients:

• 1 large aubergine
• 3 cup of chopped Kale ( I used curly Kale)
• 1 cup passata or tinned tomatoes
• 1 tbls oil
• 1 tsp cumin seeds ( If you are watching calories, use 6-7 squirts of spray oil)
• I tbls lemon juice

Spices:

• Salt to taste
• Chili powder to taste
• 1 tsp Turmeric
• 1 tsp coriander and cumin powder (dhana jiru)
• 3-4 cloves of fresh garlic

Method:

1.Dice the aubergine into cubes and soak them in cold  water to avoid them going brown. Wash and chop the kale into small strips.

2.  Heat the oil in a  saucepan and  add the cumin seeds to the oil and wait for them to go dark.  If you are watching calories, heat the cumin seeds first and once you get the aroma of the cumin  warming, spray the oil over them.

3. Drain the aubergine and add to the saucepan. Add the Kale too and all the spices and garlic as listed under the spices in ingredient list.  Mix and add a cup of water and cover and cook until the vegetables start to soften.  This should take about 10 minutes.

4. Once the vegetables soften, add the passata or tinned tomatoes and mix.  Also add the lemon juice now. If the curry looks too dry, you can add half a cup of water.

5. Allow the kale and aubergine curry to simmer for 5-7 minutes and then it’s  ready to serve hot with any Indian bread.

You may wish to try more  recipes using aubergine from my blog:

• Masala and Coconut Stuffed Aubergine and Potato Curry
• Spinach and aubergine mash curry
• Aubergine pickle

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