Roasted Eggplant Sweet Potato Curry with Cheese Paratha

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

Ingredients

For the curry:

• 1-2 eggplants
• 2 tablespoons olive oil
• salt
• pepper
• 1 medium-sized sweet potato
• 2 cloves garlic
• 1 medium-sized onion
• 1 red chili pepper
• 1 teaspoon freshly grinded ginger
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 cardamom pod, cracked and ground
• 4 tablespoons ground almonds
• 1 400 ml or 13.5 oz can tomatoes or the same amount of fresh diced tomatoes + 1 teaspoon tomato paste
• 1 400 ml or 13.5 oz can coconut milk
• 150 ml or 2/3 cup water or vegetable broth
• salt
• black pepper
• Greek yoghurt to serve

For the parathas:

• 120 grams or 1 cup whole wheat flour + more for dusting
• 1 teaspoon vegetable oil
• a pinch of salt
• about 80 ml or 1/3 cup milk
• 50 grams or 2 oz feta cheese
• 1 small onion
• black pepper
• vegetable oil to fry

Instructions

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. Check the full recipe and pictures here: Roasted Eggplant Sweet Potato Curry with Cheese Paratha

bon appetit