Golden Aubergine with Coconut Lentil Curry

Description

A nourishing and aromatic dish, this Golden Aubergine with Coconut Lentil Curry brings together tender roasted aubergine, protein-rich paneer, and hearty red lentils, all simmered in a creamy, spiced coconut sauce. Fragrant shallots, ginger, and warming spices like turmeric, cumin, and curry powder enhance both flavor and nutrition, while black mustard seeds and fresh coriander add the perfect finishing touch.

Why is it good for you?

  • Supports Healing & Immunity: Turmeric, ginger, and cumin are known for their anti-inflammatory and digestive benefits, aiding postpartum recovery.

  • Protein & Iron-Rich: Red lentils and paneer provide essential protein and iron, helping with energy levels and preventing postpartum fatigue.

  • Gentle & Nourishing: Coconut milk adds healthy fats for sustained energy and supports hormone balance.

  • Gut-Friendly & Comforting: Warm spices and easy-to-digest ingredients make this dish perfect for a nourishing, comforting meal during postpartum.

Dietary Restriction

✔ Vegetarian
✔ Protein & Iron-Rich
✔ Gluten-Free
✔ Rich in Healthy Fats & Anti-Inflammatory Spices
✖ Contains Dairy (Paneer) (Can be made vegan by substituting paneer with tofu/vegan cheese)

Storage & Re-heating instructions

Storage:

  • Fridge: store in the fridge for up to 3 days.

  • Freezer: store in the freezer for up to 1 month.

Reheating:

    • From the Fridge:

      1. Transfer the desired portion to a saucepan.

      2. Add 1-2 table spoon of water to the curry. Heat over medium-low, stirring occasionally the curry, until warmed through (6-8 minutes).

      3. Add a few drops of lemon (if you like).

    • From the Freezer:

      1. Thaw the overnight in the fridge, or use the defrost setting on your microwave.

      2. Follow the stovetop reheating instructions above.