Roasted Eggplant Sweet Potato Curry with Cheese Paratha

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

I decided to go whole grain and spicy and made this delicious roasted eggplant and sweet potato curry with whole grain paratha flat-bread. Sounds good?

It surely does, if you like eggplants, sweet potatoes and Indian food. If you don’t, you should give it a try anyway. I used to hate so many dishes I love now. Taste becomes different over time, and it’s always a good thing to give food from your “no” list a second chance.

If you are already in love with Indian food, sweet potatoes and eggplants, I don’t have to tell you how great they are. This particular curry is hearty, vegetarian and very flavorful. It’s a perfect meal for November dinners, not only because of seasonal ingredients, but also because it has a soul-warming stew consistency, which is well-loved in this time of the year.

I used eggplants, sweet potatoes, tomatoes, coconut milk and a lot of spices for this curry, including cumin, turmeric, garlic, ginger, coriander, red chilli, cloves, garam masala, cardamom and my favorite smoked paprika.

How to Make Roasted Eggplant Sweet Potato Curry with Cheese Paratha

I don’t have to tell you how incredibly aromatic it was. Spices play the first fiddle in Indian cuisine. When you toast them on a pan, they give you all their stunning aroma, as well as flavor and nutrients for zero calories! Isn’t that wonderful?

Let me tell you about my paratha flat-bread cravings. First of all, I love them and I absolutely adore the idea of dipping a piece of flat-bead paratha into the steaming hot curry. The thing is, I wasn’t satisfied with plain paranthas.

I wasn’t in the mood for all-purpose flour either. I had to do something with it. The idea came to me when I was chopping onions for my eggplant curry. I had to make whole grain parathas and put onions and cheese in them! Let me share my recipe for eggplant sweet potato curry with whole grain cheese paratha flat-bread with you.

It serves four but on the next day it tastes even better, so it’s great as a make-ahead meal. I hope I gave you enough reasons to try this eggplant sweet potato curry in your own kitchen.

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4.50 from 4 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!

Course Main Course

Cuisine Indian

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Author Elena Szeliga

Cook ModePrevent your screen from going dark

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 oz ml or 13.5can tomatoes or the same amount of fresh diced tomatoes + 1 teaspoon tomato paste
• ▢ 1 400 oz ml or 13.5can 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
• ▢ pinch aof salt
• ▢ ml about 80or 1/3 cup milk
• ▢ 50 grams or 2 oz feta cheese
• ▢ 1 small onion
• ▢ black pepper
• ▢ vegetable oil to fry

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!

Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

Do you like Indian food? What is your favorite dish?

Cheers,

Elena