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Roasted Eggplant Curry with Whole Grain Cheese Paratha Flat Bread
4.5 from 12 votes

Roasted Eggplant Curry with Whole Grain Cheese Paratha Flat Bread

Roasted Eggplant Sweet Potato Indian Curry with Cheese Paratha Flat-Bread - wholesome and flavorful seasonal vegetarian curry. Perfect to make ahead!

Cook Time
40 mins
Total Time
40 mins
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Preheat the oven to 180 ºC or 350 ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the filling: break feta cheese with your fingers and chop the onion.
  6. 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.
  7. 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.
  8. Season the curry with salt and pepper to taste. Serve with a lug of Greek yoghurt and parathas (or rice). Enjoy!