Aubergine + kale curry with jasmine rice

Serves 2  | 20 min  |  Easy


Indian curries are among some our favourite dishes in the world, and while this is maybe not the most advanced or authentic — me being a white boy from Finland after all — it is a perfect dish to make when you just want something really tasty and full of flavour quickly. You can also easily substitute the aubergine and carrot for other vegetables you might have in your fridge or pantry — like potato, cauliflower, broccoli or, well, almost anything you like.

But I like adding carrot to my curries because it gives the dish a slight crunch (when left slightly undercooked) and a nice pop of colour. The crunch is especially important in this otherwise quite mushy and soft dish, not that there's anything wrong with soft, it's just nice to combine different textures, as I've learned from watching Masterchef Australia (my not-guilty pleasure).

And I can guarantee that your home will smell fantastic for the entire evening after you've made this fragrant and tasty dish. Hope you enjoy it!




2 dl jasmine rice

half of a medium-sized aubergine

two carrots

a handful of kale leaves

a handful of spinach leaves

2 dl coconut milk

one onion

two cloves of garlic

a 5 cm piece of fresh ginger

2 tsp cumin seeds

2 tsp ground turmeric

1 tsp cinnamon

a pinch of salt

fresh coriander and
sesame seeds for garnish

Boil the rice according to the instructions on the package

While the rice is boiling, make the curry — Pull out a big frying pan and fry the cumin seeds in a dry pan for 10-20 seconds

Then throw in the finely chopped onion, chopped garlic, peeled and grated ginger, and add a dash of oil for frying, then fry until the onion is golden brown

Add the roughly chopped aubergine and thickly sliced carrot and turn down the heat to medium and fry until the aubergine is soft (you might have to add a dash of oil, because the aubergine sucks upp all the moisture in the pan)

When the aubergine is done add the kale (remove the stems first, and rip the leaves into smaller pieces) and spinach leaves, and fry for a few minutes more

Then add the rest of the ingredients: the coconut milk, turmeric, cinnamon, and salt and let simmer on a low heat until the coconut milk has reduced and thickened slightly

Serve with the boiled rice and garnish with fresh coriander leaves and sesame seeds