Veganuary journey update & Aubergine and Kale curry

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So a whole month has gone 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. Whilst I was doing Veganuary, I got interviewed by That’s TV Cambridge.  Here is the link to my interview. I also got send samples of  Benefit’s vegan chocolate,  made by Lovely Fodder – a family owned business.    Benefit Chocolate is made using single-origin chocolate sourced directly from the CasaLuker estate in Colombia and avoids milk solids to be completely vegan friendly. There are currently three varieties  available – the Protein Bar, Vitamins Bar and Energy Bar.  We love dark chocolate so the bars soon got eaten as they were really delicious.

I also got send some peanut butter by Bonanza.  I have never eaten Peanut butter as it has never appealed to me. However when I read the back of the bottle,  it said that the peanut butter was made by  roasting high oleic peanuts in their skin and  only had a pinch of sea salt and no oils or sweeteners added, I had to try it. I found the peanut butter tasty and am definitely going to using it in my recipes now.

As mentioned often, 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 is 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.  We often make aubergine and fenugreek curry which is another healthy dish but this week I decided to  substitute the fenugreek for kale and it worked really well using just the usual everyday spices.

Ingredients:

  • 1 large aubergine
  • 3 cup of 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.

Aubergine and Kale curry

We often make aubergine and fenugreek curry which is another healthy dish but this week I decided to substitute the fenugreek for kale and it worked really well using just the usual everyday spices.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Mina Joshi

Ingredients

  • 1 Aubergine
  • 3 cups Curly Kale
  • 1 cup passata or tinned tomatoes
  • 1 tbls sunflower oil
  • 1 tsp cumin seeds
  • 1 tbls lemon juice

Spice Mixture

  • 1 tsp turmeric
  • 1 tsp coriander and cumin powder (dhana jeeru)
  • 3-4 cloves fresh garlic minced using garlic press
  • chili powder to taste
  • salt to taste

Instructions

  • Dice the aubergine into cubes and soak them in cold water to avoid them going brown. Wash and chop the kale into small strips.
  • 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.
  • 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.
  • 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.
  • Allow the kale and aubergine curry to simmer for 5-7 minutes and then it's ready to serve hot with any Indian bread. 

Notes

If you are watching calories, use 6-7 squirts of spray oil instead of the tbls of oil.

Do you like Kale?

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