Roasted Eggplant and Sweet Potato Curry with Cheese Paratha

Roasted Eggplant Curry with Whole Grain Cheese Paratha Flat Bread

Summary: Roasted eggplant and sweet potato in a spiced tomato-coconut sauce, served with whole wheat parathas stuffed with feta and onion. Hearty, warming, and perfect for make-ahead meals.

Details

Course: Main Course

Cuisine: Indian-inspired

Cook Time: 40 minutes

Total Time: 40 minutes

Serves: 4

Ingredients

For the curry:

• 1–2 eggplants
• 2 tablespoons olive oil
• Salt and black pepper
• 1 medium sweet potato
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 red chili pepper, chopped
• 1 teaspoon freshly grated 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 cracked and ground cardamom pod
• 4 tablespoons ground almonds
• 1 x 400 ml can tomatoes (or equivalent fresh diced tomatoes) + 1 teaspoon tomato paste
• 1 x 400 ml can coconut milk
• 150 ml (2/3 cup) water or vegetable broth
• Greek yogurt to serve

For the parathas:

• 120 g (about 1 cup) whole wheat flour + more for dusting
• 1 teaspoon vegetable oil
• Pinch of salt
• About 80 ml (1/3 cup) milk
• 50 g (2 oz) feta cheese, crumbled
• 1 small onion, finely chopped
• Black pepper to taste
• Vegetable oil for frying

Instructions

1. Preheat the oven to 180°C (350°F).
2. Dice the sweet potato and place on a baking tray. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 10 minutes. Flip, add diced eggplant, sprinkle with the remaining tablespoon of oil, and roast for 15 more minutes or until golden and tender, turning once.
3. While vegetables roast, chop the onion, garlic, and chili. In a skillet over medium heat, warm a splash of vegetable oil and sauté the onion, garlic, and chili for 8–10 minutes until the onion is soft.
4. Add the grated ginger and the spices (smoked paprika, cumin, cloves, turmeric, coriander, garam masala, and ground cardamom) and cook for 2–3 minutes to bloom the flavors.
5. Stir in the ground almonds, canned tomatoes with their juice, coconut milk, and water or broth. Bring to a gentle boil, then reduce heat and simmer for about 30 minutes. Add the roasted eggplant and sweet potato pieces about 3 minutes before the end to warm through and meld the flavors. Adjust seasoning with salt and black pepper.
6. To make the paratha dough, mix the whole wheat flour with a pinch of salt, 1 teaspoon vegetable oil, and enough milk to form a smooth, pliable dough. Knead briefly and let rest for 10 minutes.
7. Prepare the filling by crumbling the feta and finely chopping the onion. Divide the dough into four pieces and roll each into a thin circle on a floured surface. Place the feta-onion mixture on two of the circles, season with black pepper, then cover with the remaining circles and roll gently to seal and even out the thickness.
8. Heat 1 teaspoon vegetable oil in a frying pan over medium heat. Fry each paratha for about 5 minutes, flipping every 30–45 seconds and adding a little oil as needed, until both sides are golden and crisp.
9. Serve the curry hot, garnished with a spoonful of Greek yogurt and with warm parathas (or rice) on the side. Leftovers taste even better the next day.

Enjoy this comforting, spice-forward curry with chewy, savory parathas for dipping. It’s a great make-ahead meal and a crowd-pleaser for family dinners.