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

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
Total Time 40 minutes


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


  • 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!