Eggplant, Chickpea and Kale Curry – You will love this warming healthy vegan curry. It has a slightly thick nutty texture and can be made as spicy or mild as you like, making it easy to adapt to have as a spicy dish for adults or to serve to the whole family.
This curry is super easy to make so if you are looking for a quick vegetarian dish to throw together that is going to be healthy, tasty and filling, then this is for you!
I love using eggplant in dishes; their wonderful glossy purple skins always give such a beautiful colour to a dish while their texture is very satisfying and fills you up nicely. They are surprisingly low in calories and very high in cholesterol lowering dietary fibre.
Eggplants beautiful purple skins are high in phytonutrients that have antioxidant activity, research has focused on one antioxidant in particular called Nasunin. Nasunin can help protect fats in brain cell membranes from damage and can help destroy free radicals in the body, making it a potent free radical zapper. Another compound found in eggplant is chlorogenic acid, this has been attributed to having anti cancer, anti viral, and anti-microbial activities. Go the humble eggplant! Get more of these bad boys in your diet!
I have used chickpeas in this curry along with a small amount of peanut butter. These give the curry a slightly nutty flavour, the peanut butter also gives the curry a thicker texture which is slightly creamy. The chickpeas and the peanut butter both add a protein element to the curry making this dish very satisfying. Eggplant and chickpeas are both fantastic for soaking up the flavour of a dish, allowing you to be creative in adjusting the flavour to your taste buds.
I love to get greens into my dishes and my little guys tummy where I can…….I have used kale in this dish, we always have an abundance of it in the garden, but spinach could be used instead.
Tips for making Eggplant, Chickpea & Kale Curry
- You can adjust the chilies in this dish as needed, making it suitable for all taste buds. My little guy can handle a little bit of spice but some children are quite sensitive to too much heat in a dish. If your child is one of the later then use either no chili or ½ a dried chili chopped up finely. I use one dried chili if cooking for the whole family but two if cooking just for my husband and I.
- This dish can be cooked in around 30min but if you have longer then let it simmer on a low heat anywhere up to 1.5 hours, this allows more flavour to soak into the eggplant and the chickpeas. If you don’t have that amount of time up your sleeve then even when cooking quickly it will still taste good!
For other vegetarian dishes you may like:
Gado Gado (Indonesian Salad)
Peanut-Miso Tempeh Salad Bowl with Cashew Nuts
Roasted Pumppkin, Chickpea & Sundried Tomato SaladCrustless Dairy Free Quiche with Butternut Squash, Kale and Sundried Tomato
Sweet Potato Salad with Feta, Pomegranate & Pecans
I hope you enjoy this recipe, please let me know how you got on in the comments below, I love hearing from you!
A warming healthy vegetarian curry with a slightly nutty flavour, can be made mild or spicy to taste.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 onion
- 4 fresh garlic cloves
- 1 inch of fresh ginger
- 2 dried red chilies * See tip above on heat
- 2 Tbspn coconut oil
- 1 medium sized eggplant
- 1 Tbspn ground turmeric
- 1 Tbspn ground coriander
- 1 tspn sea salt
- 1 can (400gm) of chopped tomatoes
- 1/2 can (400gm) of chickpeas, drained (approx 3/4 cup)
- 1 cup of kale, chopped, stems removed
- 2 Tbspn peanut butter
- 2 Tbspn fresh coriander to garnish
- Ground black pepper to taste.
- 1 cup white rice to serve with (optional)
- Dice onion into small pieces, crush the garlic cloves, grate the ginger and chop the chilies into very small pieces.
- Heat coconut oil in a pan on a medium heat. Add onion, garlic, ginger and chilli and saute for 1-2 minutes.
- Add the rest of the spices and salt to the pan, cook for about 40 seconds until the spices are mixed through the onion, garlic, and chillies.
- Chop eggplant into small cubes. Add the diced eggplant and chickpeas and stir through the spices until evenly coated, add more oil if needed. Cook for about 1 minute.
- Add the chopped tomatoes and cover and cook on a low heat for 20 min * See tip above if you have longer then cook for anywhere up to 1.5 hours at a low heat.
- Then add the peanut butter and kale, cook covered under lid for another 10 minutes until kale is cooked.
- Check seasoning and add more to taste if needed.
- Chop the fresh coriander and add to dish to garnish.
- Serve with or without rice.
The nutrition calculations does not include the rice.