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Smoky aubergine curry with cauliflower parathas
Fruit and vegetables
90g/3¼oz grated
cauliflower
and 15g/½oz
cauliflower
leaves, finely chopped
1 tsp finely grated fresh root
ginger
1 green
chilli
, finely chopped with seeds or 1 tsp red
chilli
flakes
large handful
fresh coriander
, roughly chopped
1 large
aubergine
(around 300g/10½oz)
4
garlic
cloves, finely chopped
1 medium
red onion
, roughly chopped
2 green
chillies
, seeds in, finely chopped
2 large ripe
tomatoes
, finely chopped
10g/⅓oz
fresh coriander
, leaves finely chopped, plus extra to garnish
1 tsp ground
coriander
Cooking ingredients
150g/5½oz plain flour (you can use chapati flour, plain flour or a mix of plain and
wholemeal flour
), plus extra for dusting
1 tsp rapeseed or
sunflower oil
, plus 2 tbsp extra for brushing
1 tsp
garam masala
a generous pinch fine
sea salt
3 tbsp rapeseed or
sunflower oil
1 tsp
cumin
seeds
1 tsp ground
turmeric
salt
, to taste
Dairy, eggs and chilled
knob of
butter
(optional)
Other
1 tsp fine sea salt
Back to recipe
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