Name: Eggplant and Potato Curry
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 eggplants (around 2 lbs total), cubed; 3 large russet potatoes, cubed; 2 bell peppers, cut into ½ inch squares; ½ cup butter; 1 ½ tsp salt; 1 tsp ground ginger; 1 tsp turmeric; 1 tsp mustard seeds; 1 tsp cumin seeds; ½ tsp cayenne pepper; ½ tsp ground cinnamon; ½ tsp ground coriander; 2 garlic cloves; 2 ½ cups water; 4-5 firm tomatoes, cut in small wedges

Eggplant and potato curry is a flavorful, nutrient-rich dish that’s perfect for postpartum recovery. Eggplants are packed with fiber, antioxidants, and essential vitamins like B6, which supports energy production and brain health—especially important during the early days of parenthood. Potatoes provide complex carbohydrates for sustained energy and are a good source of potassium, aiding hydration and muscle recovery.

The curry’s warming spices, such as turmeric, ginger, and cumin, offer additional benefits. Turmeric is known for its anti-inflammatory properties, supporting healing, while ginger can soothe digestion and reduce nausea. The coconut milk or broth base adds healthy fats, essential for brain function and energy, especially for breastfeeding moms.

Potato and Eggplant Curry

This dish is easy to make ahead and reheats well, providing a comforting, nourishing meal during busy postpartum days. Eggplant and potato curry delivers the perfect balance of flavor, sustenance, and healing power for new parents.

Potato and eggplant aubergine curry - fourth trimester podcast - postpartum soups and stews collection

Eggplant and Potato Curry

This dish has a long list of ingredients but is actually quite simple to make. Cut the vegetable up before beginning and place all the spices together on a small dish before beginning. The eggplant does not have to be peeled or salted.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Soup

Cuisine Mediterranean

Servings 4

Ingredients

2 eggplants (around 2 lbs total), cubed
3 large russet potatoes, cubed
2 bell peppers, cut into ½ inch squares
½ cup butter
1 ½ tsp salt
1 tsp ground ginger
1 tsp turmeric
1 tsp mustard seeds
1 tsp cumin seeds
½ tsp cayenne pepper
½ tsp ground cinnamon
½ tsp ground coriander
2 garlic cloves
2 ½ cups water
4-5 firm tomatoes, cut in small wedges

Instructions

Melt the butter in the pot you will be using to cook the curry in, add the spices and garlic and sauté for a few minutes until aromatic. Add the vegetables and toss until they are covered with the spices. Add the water, cover and simmer 20-25 minutes, stirring occasionally.
Remove the cover and cook over a low flame for another 15 minutes, stirring gently and often. Then add the tomatoes. When the tomatoes are heated through, serve with rice.

Keyword postpartum soups, summer

Selected links

Learn more HelloGaia Parenting Copilot | Seven Factors That Influence The First Forty Days | Postpartum Depression Warning Signs | Breastfeeding Essentials: No Judgement Guide – Say Goodbye To Breastfeeding Pain

More Recipes Snack Trays | Postpartum Soups and Stews Collection

Connect with Fourth Trimester Facebook | Instagram | Newsletter