Eggplant and Potato Curry


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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine Mediterranean
Servings 4


  • 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


  • 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