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 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 4people
Author: Mina Joshi
Ingredients
1Aubergine
3cupsCurly Kale
1cup passataor tinned tomatoes
1tbls sunflower oil
1tspcumin seeds
1tbls lemon juice
Spice Mixture
1tsp turmeric
1tsp coriander and cumin powder (dhana jeeru)
3-4 cloves fresh garlicminced 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.