Smoky aubergine curry with cauliflower parathas
This easy aubergine curry is full of flavour and takes minutes to make. Making your own parathas is surprisingly quick and easy, too 鈥 these have a spiced cauliflower filling. This is a veggie feast for two.
Each serving provides 633 kcal, 12.9g protein, 72.3g carbohydrate (of which 13.7g sugars), 30g fat (of which 3.9g saturates), 11g fibre and 2.93g salt.
Ingredients
For the cauliflower paratha dough
- 150g/5陆oz 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/3录oz grated cauliflower and 15g/陆oz 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/10陆oz)
- 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
- 10驳/鈪搊锄 fresh coriander, leaves finely chopped, plus extra to garnish
- 1 tsp ground coriander
- 1 tsp ground turmeric
- salt, to taste
- knob of butter (optional)
Method
To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml鈥100ml/2陆fl oz鈥3陆fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water.
Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15鈥20 minutes at room temperature.
To make the cauliflower filling, mix the ingredients together in a bowl and set aside.
To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside.
Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4鈥5 minutes, stirring constantly.
Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2鈥3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4鈥5 minutes, stirring regularly. Keep warm until ready to serve.
Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5陆in.
Spread 2 of the discs with the cauliflower filling, leaving a 15mm/鈪漣n border around the edge. Brush the edges with a little cold water then place the remaining discs on top.
Press firmly, sprinkle with a little more flour and roll out carefully to 17鈥19cm/6陆鈥7陆in diameter (don't press too hard when rolling or the filling will break through the dough).
Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40鈥60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp.
Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside.
