I’m not used to cook with kale. I usually use it in smoothies instead. But the other day, there was some that I had to use before it goes bad. I decided to incorporate it into an improvised curry. It turned out to be a keeper.
I really like this recipe since it combines some of my favorite flavors: coconut, curry and sweet potatoes. It’s also packed with healthy ingredients such as kale, sweet potatoes and quinoa, which make it a gluten free meal. Not to mention that it’s also very easy to prepare, and it doesn’t make me spend the whole evening doing the dishes!
1 eggplant, diced
1 big sweet potato (or 2 small), diced
1 bunch of kale, stems removed, in pieces
1 onion, chopped
1 cup of quinoa
1 can of coconut milk
3 /4 sprigs of fresh basil, minced
2 garlic cloves, crushed
2 to 3 tbsp of red curry paste
2 tbsp of green curry paste
In a large pot sauté the onion and sweet potato until just tender. Meanwhile, cook the quinoa according to package instructions. Add the eggplant, garlic and curry to the sweet potato and cook for about 5 minutes. Add coconut milk and kale and simmer until it thickens. Serve over the cooked quinoa, and sprinkle with freshly minced basil.