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.