-
1
Preheat oven to 180 degrees C or 350 degrees F.
-
2
Dice sweet potato and transfer to a baking tray.
-
3
Sprinkle with 1 tablespoon olive oil, salt and black pepper and roast for 10 minutes.
-
4
Flip over and add diced eggplant.
-
5
Sprinkle with remaining 1 tablespoon olive oil and roast for 15 more minutes or until golden brown, flipping eggplants once.
-
6
In the meantime, chop onion, garlic and chili pepper.
-
7
Over medium heat, warm a glug of vegetable oil in a skillet.
-
8
Add onion, garlic and chilli.
-
9
Cook for about 810 minutes or until onion is soft.
-
10
Add all the spices and cook for 3 more minutes.
-
11
Add ground almonds, diced tomatoes with all the juice, coconut milk, broth, and water.
-
12
Bring to a boil and simmer for 30 minutes, adding eggplant and sweet potato 3 minutes before the end.
-
13
For the parathas: In a bowl, mix flour with salt, vegetable oil and milk.
-
14
Start with a small amount and add milk gradually while kneading, until the dough is smooth.
-
15
Let it rest for 10 minutes.
-
16
For the paratha filling, break feta cheese with your fingers and chop the small onion.
-
17
Divide dough into 4 parts and thinly roll with a rolling pin over a flour-dusted surface.
-
18
Put filling on two of them and season with black pepper.
-
19
Cover with remaining dough and roll again.
-
20
Heat 1 teaspoon vegetable oil over medium heat.
-
21
Fry each paratha for about 5 minutes, flipping every 30 seconds and adding oil if needed until crispy golden.
-
22
Season the curry with salt and pepper to taste.
-
23
Serve with a dollop of Greek yoghurt and parathas.
-
24
Enjoy!
-
25
Note: You may serve this with rice instead of parathas, if desired.
