Eggplant kale curry on black rice

 

Eggplant kale curry on black rice is delicious, hearty with belly happy ingredients! 

eggplant kale curry

Budget-friendly dish

Eggplant kale curry used to be one of the concoctions I used to have when I ran out of food back in my college days. It made sense since I always have kale on hands for smoothies and juices. Eggplant used to be my go-to side for beans and toast in the morning.

I can never get tired of it even now! The eggplant kale curry is easy to make, slow cooker friendly especially if you have mature kale leaves. It’s perfect for Winter as it’s warm and most definitely comforting. Waist-line friendly as it’s loaded with fiber, and so much more good-for-you stuff!eggplant kale curry

I eat it over black rice, because I buy this stuff in bulk and it’s so good for you and way more delicious than brown or white rice. It’s also loaded with anti-oxidants. In short, black rice is in my top 5 favorite grains, up there with freekeh, bulgur, millet, teff, and red quinoa!

The trick to have a successful pot of tender black rice to steam it. No oil necessary. Don’t even bother adding any spices nor salt as the leftover could be used as pudding for breakfast with some berries. Like I said, black rice is a winner!

Why should you try this eggplant kale curry recipe?

This eggplant kale curry is so easy! Just add everything in a slow cooker and walk away for a 2 hours or more depends on your settings.

It’s delicious, great by itself, or rice, potatoes, or pasta.

It smells so good!

It’s gluten-free!

More recipe from this blog:

Sweet potatoes chickpea bowl

Bejeweled rice

Rosemary carrot rice

Here we go!

5 from 1 reviews
Eggplant kale curry on black rice
 
Prep time
Cook time
Total time
 
I can never get tired of it even now! The eggplant kale curry is easy to make, slow cooker friendly, waistline-friendly and perfect for Winter!
Author:
Recipe type: Lunch, Dinner
Cuisine: Vegan, gluten-free
Serves: 5
Ingredients
  • 1 large eggplant, peeled and cubed roughly
  • 4 cup kale, packed
  • 1 cup baby carrots
  • ½ cup white onion, chopped
  • 1 tbsp. curry powder
  • 6 cup vegetable broth
  • ½ cup coconut milk (optional)
  • 1 tbsp. garlic
  • ⅓ tbsp. turmeric ( optional)
  • ¼ cup fresh parsley
  • ½ tsp. black pepper
  • 1 tbsp. salt
  • Roasted pumpkin seed for servings ( optional)
  • Steamed black rice, pasta, potatoes, quinoa for serving
Instructions
  1. Add everything to the slower cooker. Cook on low 4 hours or on high for 2 hours.
  2. Stovetop:
  3. Add the garlic to ½ teaspoon of veggie oil. Cook until lightly golden. Add the onions, cook until translucent.
  4. Add the carrots, kale, eggplant, broth, black pepper, salt, and broth.
  5. Cover tightly, let cook on medium low for 30 minutes or until the eggplant is tender.
 

Note: Feel free to omit the coconut milk if it’s not your thing, cook the garlic in water instead of oil.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this:

Looking for Something?