Smoky aubergine curry with cauliflower parathas


For the cauliflower paratha dough

  • 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 fine sea salt

For the cauliflower paratha filling

  • 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 tsp garam masala
  • a generous pinch fine sea salt

For the curry

  • 1 large aubergine (around 300g/10½oz)
  • 3 tbsp rapeseed or sunflower oil
  • 1 tsp cumin seeds
  • 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
  • 1 tsp ground turmeric
  • salt, to taste
  • knob of butter (optional)
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