Eggplant and potato curry is the kind of meal that often tastes even better the next day. The eggplant becomes soft, the potatoes make it filling, and the ginger, cumin, and turmeric give the sauce plenty of warm flavor.
Serve it with rice, flatbread, yogurt, herbs, or whatever your household likes. You can adjust the amount of spice and use coconut milk or broth to get the texture you prefer.
This is a practical dish to make ahead or bring to a new family. Ask about spice preferences first, and pack rice and toppings separately so everything is easy to reheat and serve.
Eggplant and Potato Curry
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.
Listen While This Simmers
While the curry cooks, listen to Herbal Medicine for Fertility, Pregnancy and Postpartum. Clinical herbalist Laura Ash discusses herbs across these stages and how families can approach them thoughtfully.
Selected links
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