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Aubergine, Sweet Potato & Kale Curry

This is a wholesome hearty curry that is perfect for work lunches or a quick supper during the week. It has everything - the aubergine is packed with dietary fibre (great for digestion), the sweet potato provides a slow-release of energy, the lentils are a great source of vegetarian protein, and the kale is a fab source of iron, vitamins K and C and calcium! Serve with brown rice and you are set!

Serves 4


  • Rapeseed oil

  • 200g sweet potatoes

  • 1 aubergine

  • 2 brown onions, finely chopped

  • 200g red lentils, rinsed

  • 2 tbsp curry powder

  • 2 tbsp tomato purée

  • 1 vegetable stock cube dissolved in 1 litre of water

  • 1 tsp chilli flakes

  • 1 tbsp fresh ginger that has been peeled & grated

  • 2 limes

  • 2 heaped tbsp smooth peanut butter

  • 200g shredded kale

  • 50g roasted peanuts

  • Two handfuls fresh coriander, roughly chopped


  1. Preheat the oven to gas mark 7/220C.

  2. Chop the sweet potatoes & aubergine (both with skin on) into small bite-sized chunks.

  3. Place the chopped sweet potato & aubergine on a large baking tray (lined with foil). Drizzle with a large glug of olive oil & pinch of salt & give it a good mix. Place in the oven for 15-20mins until cooked and golden.

  4. Meanwhile grab a large non-stick pan and heat a large glug (2tbsp) of rapeseed oil over a medium heat. Once hot, add the onion and pinch of salt and cook for 5 mins until softened.

  5. Then add the curry powder, chilli flakes, tomato purée and ginger and cook for 1 min.

  6. Then add the red lentils with the vegetable stock & bring to the boil over a high heat. Once boiling, reduce the heat & cook, covered for 10-15mins or until the lentils are cooked & tender.

  7. Once the lentils are cooked, add the shredded kale to the pan & cook, covered, for a further 4 mins until the kale has wilted.

  8. Then add the peanut butter & the juice of 1 lime and stir it all together.

  9. Serve the roasted aubergine and sweet potato over the lentil and kale curry. Garnish with the coriander, roasted peanuts and lime wedges.

And enjoy!


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