Roasted Eggplant and Sweet Potato Indian Curry with Cheese Paratha Flatbread — a wholesome, flavorful seasonal vegetarian curry that’s perfect to make ahead.
I chose whole grains and a pleasant kick of spice for this roasted eggplant and sweet potato curry, served with whole wheat cheese paratha flatbreads. If you enjoy eggplant, sweet potato, and Indian flavors, this will hit the spot. And if you usually avoid one of those ingredients, it’s worth giving it a second chance — tastes change and many dishes grow on you over time.
This curry is hearty, vegetarian, and intensely aromatic. It works especially well for cool-season dinners: the roasted vegetables and creamy sauce give it a comforting, stew-like consistency that’s ideal when you want something warming and satisfying.
The base includes roasted eggplant and sweet potato, tomatoes, coconut milk, and a generous blend of spices: cumin, turmeric, garlic, ginger, coriander, red chili, cloves, garam masala, cardamom and smoked paprika. Toasting the spices in the pan releases their fragrance and deepens the flavor, which is a cornerstone of Indian cooking.
How to Make Roasted Eggplant Sweet Potato Curry with Cheese Paratha
How to Make Roasted Eggplant Sweet Potato Curry with Cheese ParathaThe aroma while cooking this was incredible — spices really are the showpiece here. When you briefly toast them they release oils and aroma that build the curry’s complex flavor without adding calories.
About the parathas: I love dipping warm flatbread into a steaming curry. I wanted more than plain parathas, and I wasn’t in the mood for refined flour, so I made whole wheat parathas filled with onion and cheese. The combination makes the meal feel complete — the savory, slightly tangy cheese and the caramelized onion pair beautifully with the rich curry.
This recipe serves four and actually improves after a day, so it’s a great make-ahead option for dinners or meal prep. Below you’ll find the ingredients and clear steps to prepare the curry and parathas.
Roasted Eggplant Curry with Whole Grain Cheese Paratha Flat Bread
Ingredients
For the curry:
- 1–2 eggplants
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 medium sweet potato, diced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 red chili pepper, chopped
- 1 teaspoon fresh 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 cardamom pod, cracked and ground
- 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 (about 2/3 cup) water or vegetable broth
- Greek yogurt to serve (optional)
For the parathas:
- 120 g (about 1 cup) whole wheat flour, plus extra for dusting
- 1 teaspoon vegetable oil (for the dough)
- Pinch of salt
- About 80 ml (1/3 cup) milk, adjust as needed
- 50 g (about 2 oz) feta cheese, crumbled
- 1 small onion, finely chopped
- Black pepper, to taste
- Vegetable oil for frying
Instructions
- Preheat the oven to 180°C (350°F).
- Dice the sweet potato and place on a baking tray. Toss with 1 tablespoon olive oil, salt, and pepper. Roast for 10 minutes, then add the diced eggplant, drizzle with the remaining tablespoon of olive oil, and roast for another 15 minutes or until golden, turning once.
- While the vegetables roast, heat a little vegetable oil in a skillet over medium heat. Add chopped onion, garlic, and red chili; cook 8–10 minutes until onion is soft. Stir in ginger and toast the spices for about 3 minutes.
- Add the ground almonds, diced tomatoes with their juice, coconut milk, and water or broth. Bring to a boil, then reduce to a simmer and cook for about 30 minutes. Add the roasted eggplant and sweet potato about 3 minutes before the end so they keep some texture.
- To make the paratha dough: combine whole wheat flour, a pinch of salt, 1 teaspoon oil, and enough milk to form a smooth dough. Knead briefly and let rest for 10 minutes.
- Prepare the filling by crumbling the feta and finely chopping the small onion. Divide the dough into four pieces. Roll each piece on a floured surface. Place the filling on two rounds, season with black pepper, top with the remaining rolled rounds and press the edges. Roll gently to seal and even out the parathas.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Fry each paratha about 5 minutes, flipping every 30 seconds and adding a little oil as needed, until golden and crisp.
- Season the curry with salt and pepper to taste. Serve hot with a dollop of Greek yogurt and the cheese parathas (or rice). Enjoy.
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Cheers,
Elena