Eggplant kale curry on black rice is delicious, hearty with belly happy ingredients!
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!
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!
More recipe from this blog:
Here we go!
Eggplant kale curry on black rice
- 1 large eggplant peeled and cubed roughly
- 4 cup kale packed
- 1 cup baby carrots
- 1/2 cup white onion chopped
- 1 tbsp. curry powder
- 6 cup vegetable broth
- 1/2 cup coconut milk optional
- 1 tbsp. garlic
- 1/3 tbsp. turmeric optional
- 1/4 cup fresh parsley
- 1/2 tsp. black pepper
- 1 tbsp. salt
- Roasted pumpkin seed for servings optional
- Steamed black rice pasta, potatoes, quinoa for serving
- Add everything to the slower cooker. Cook on low 4 hours or on high for 2 hours.
- Add the garlic to 1/2 teaspoon of veggie oil. Cook until lightly golden. Add the onions, cook until translucent.
- Add the carrots, kale, eggplant, broth, black pepper, salt, and broth.
- 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.