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

Ingredients:

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

Method:

Preheat the oven to gas mark 7/220C.
Chop the sweet potatoes & aubergine (both with skin on) into small bite-sized chunks.
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.
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.
Then add the curry powder, chilli flakes, tomato purée and ginger and cook for 1 min.
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.
Once the lentils are cooked, add the shredded kale to the pan & cook, covered, for a further 4 mins until the kale has wilted.
Then add the peanut butter & the juice of 1 lime and stir it all together.
Serve the roasted aubergine and sweet potato over the lentil and kale curry. Garnish with the coriander, roasted peanuts and lime wedges.