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.
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.
Roasted Eggplant Curry with Whole Grain Cheese Paratha Flat Bread
For the curry:
- 1-2 eggplants
- 2 tablespoons olive oil
- 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
- 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
- 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!