Roasted Eggplant Curry with Whole Grain Cheese Paratha Flat Bread
User Reviews
4.5
12 reviews
Excellent
-
Cook Time
40 mins
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Total Time
40 mins
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Course
Main Course
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Cuisine
Indian
Roasted Eggplant Curry with Whole Grain Cheese Paratha Flat Bread
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Roasted Eggplant Sweet Potato Indian Curry with Cheese Paratha Flat-Bread - wholesome and flavorful seasonal vegetarian curry. Perfect to make ahead!
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Ingredients
For the curry:
- 1-2 eggplant
- 2 tablespoons olive oil
- salt
- black pepper
- 1 sweet potato medium-sized
- 2 cloves garlic
- 1 onion medium sized
- 1 red chili pepper
- 1 teaspoon ginger freshly grinded
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon Turmeric ground
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 cardamom pod cracked and ground
- 4 tablespoons ground almonds
- 1 400 oz canned tomatoes or fresh diced tomatoes with 1 teaspoon tomato paste
- 1 400 oz coconut milk canned
- 150 ml water or vegetable broth
- salt
- black pepper
- Greek yoghurt to serve
For the parathas:
- 120 grams whole wheat flour plus more for dusting
- 1 teaspoon vegetable oil
- pinch salt aof
- ml milk about 80 or 1/3 cup
- 50 grams feta cheese
- 1 onion small
- black pepper
- vegetable oil for frying
Instructions
- Preheat the oven to 180 ºC or 350 ºF.
- Dice sweet potato and transfer to a baking tray, sprinkle with 1 tablespoon olive oil, salt and black pepper and roast for 10 minutes, flip over and add diced eggplants, sprinkle with 1 tablespoon olive oil and roast for 15 more minutes or until golden brown, flipping eggplants once.
- In the meantime, chop onion, garlic and chili pepper. Over medium hit, warm a lug of vegetable oil in a skillet. Add onion, garlic and chilli. Cook for about 8-10 minutes or until the onion is soft. Add all the spices and cook for 3 more minutes. Add ground almonds, diced tomatoes with all the juice, coconut milk and water. Bring to a boil and simmer for 30 minutes, adding eggplant and sweet potato dices 3 minutes before the end.
- Make parathas: In a bowl, mix flour with salt, 1 teaspoon vegetable oil and milk. Start with a small amount and add milk gradually while kneading, until the dough is smooth. Let it rest for 10 minutes.
- Prepare the filling: break feta cheese with your fingers and chop the onion.
- Divide the dough into 4 parts and thinly roll them with a rolling pin over a flour-dusted surface. Put the filling on two of them and season with black pepper. Cover with remaining flat-breads and roll them again.
- Heat 1 teaspoon vegetable oil over medium heat. Fry each paratha for about 5 minutes, flipping every 30 seconds and adding oil if needed until crispy golden.
- Season the curry with salt and pepper to taste. Serve with a lug of Greek yoghurt and parathas (or rice). Enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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