Eggplant, Chickpea and Kale Curry

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

1 onion

4 fresh garlic cloves

1 inch of fresh ginger

2 dried red chilies * See tip above on heat

2 Tbspn coconut oil

1 medium sized eggplant

1 Tbspn ground turmeric

1 Tbspn ground coriander

1 tspn sea salt

1 can (400gm) of chopped tomatoes

½ can (400gm) of chickpeas, drained (approx ¾ cup)

1 cup of kale, chopped, stems removed

2 Tbspn peanut butter

2 Tbspn fresh coriander to garnish

Ground black pepper to taste.

1 cup white rice to serve with (optional)

Directions at lovefoodnourish.com

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