Free Shipping Australia wide on all +$60 orders

April 22, 2020

Curry is not just for Indian recipes. This twist on the old favourite chilli beans recipe is a great way to enhance your next Mexican meal with Love My Earth's organic spices.


  • 500g of organic beef mince
  • 250g of chopped eggplants
  • 1 finely chopped onion
  • 2 1/2 tablespoons of Vindaloo or Tandoori spice mix  or any of our curry mixes
  • 1 chopped juicy red tomato
  • 1/4 cup of tomato puree
  • 4 Kale leaves
  • Oil for cooking
  • Plain yoghurt
  • Salt as per your own taste and
  • Add fresh chilli if you like it hot!


1. Fry onion in a hot pan or wok with oil
2. Add Vindaloo or Tandoori and fry until fragrant
3. Add the meat and brown, coating in oil and spices
4. Add all the eggplant to the pan and toss well
5. Add a little splash of water or more oil if needed
6. Add the chopped tomato and tomato puree and mix through, cook for another 5 minutes
7. In another pan gently cook the kale whole and set aside
8. Serve the curry with a side of kale and yoghurt


You can replace the meat with chickpeas and the yoghurt with hummus to make this recipe vegan and vegetarian.

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Pumpkin Chickpea Shahi Korma - Love My Earth
Pumpkin Chickpea Shahi Korma

July 27, 2020

This delicious Korma Curry has a hint of sweetness and creaminess that perfectly balances the spices. It's a non-traditional recipe that's perfect for vegans too! 

Continue Reading

Pancakes with a Twist
Pancakes with a Twist

July 27, 2020

Pancakes are an easy and delicious breakfast. I’m partial to a savoury pancake so I add a teaspoon of curry powder to give it a little extra flavour. This is also a great recipe to have made up in the fridge at home. It will last for several days.

Continue Reading

Korma Kale Chips - Love My Earth
Korma Kale Chips

July 27, 2020

I’m always looking for healthy snack ideas that are easy to make. These kale chips are really delicious and only take 15 minutes in the oven. I gave them a flavour boost with a tablespoon of Organic Korma Curry Mix and a sprinkle of salt. Eat them straight from the tray or use them to finish off your favourite curry or dahl.

Continue Reading