Beef and Eggplant Curry with Kale and Yoghurt

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Love My Earth's organic curry powder is not just for Indian recipes. This twist on the favourite Mexican beans recipe is a great new way to serve Mexican food! 


500g of organic beef mince

250g of chopped eggplants

1 finely chopped onion

2 1/2 tablespoons of Love My Earth Organic Vindaloo mix

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 mix 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.

Use only 1 tablespoon of curry powder for a milder version.

Download 6 more great recipes here