Roasted Eggplant Sweet Potato Curry with Cheese Paratha

Wholesome and flavorful seasonal vegetarian curry. Perfect as a make-ahead meal!

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
2 oz or 50 grams feta cheese
1 small onion
black pepper
vegetable oil to fry

View the full recipe at Happy Kitchen.Rocks →