Steve and I are New York Jews who grew up on deli, pasta, schnitzel, lox & bagels, and Friday night roasted chicken. ¬†We both love¬†Italian, Middle eastern, Tex-Mex, Japanese, and new American cuisine so that’s the majority of the cuisines we cook at home. ¬†Once in a while, I get a craving for a spice profile that’s completely different – and curry hits the spot.
Curries are generally made in a process that requires a great deal of attention to detail with a many different ingredients. ¬†I cheat and use curry powder. ¬†It’s delicious and sits in my pantry for when I’m ready to use it. I buy the mild curry powder and then add cayenne pepper to get it as spicy as we like it.
This dish is hearty and flavorful, and makes for a comforting dinner or lunch. ¬†I love that kale, even when cooked still has a lot of body. ¬†It’s delicious on it’s own, or with some extra protein from tofu, egg, or chicken.
3 tablespoons curry powder
1/2 teasspon cayenne pepper (optional)
1 tablespoon soy sauce
Juice of half a lemon
salt and pepper to taste
1/2 large onion, sliced
3 cloves garlic, minced or grated
1 eggplant cubed into 3/4 inch chunks
1 bunch of kale, de-stemmed and roughly chopped (save the stems for juicing!)
2 tablespoons extra virgin olive oil or coconut oil
1 cup water
In a large deep skillet, heat the oil to medium high heat and add the onions. ¬†Cook until translucent (3-5 minutes). Add the eggplant, garlic, soy, and lemon juice and saute until the eggplant is cooked through (about 15 minutes). ¬†Ass the curry powder, cayenne, kale, and water, set the heat to low and cover. ¬†Stir the mixture every few minutes and cook until the kale is cooked but still has a bite to it. ¬†Serve over brown rice or quinoa.