Cauliflower curry recipe | Jamie magazine recipes

Ingredients

• 3 tbsp vegetable oil
• 2 onions, sliced
• 4 garlic cloves, chopped
• 6cm piece of ginger, peeled and chopped
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 3 tomatoes, grated
• 6 curry leaves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp cayenne pepper
• 1kg maris piper or any other floury potatoes, thickly diced
• 1–2 green chillies, deseeded and sliced
• 1 large cauliflower, cut into florets just larger than the potato
• Greek-style yoghurt, to serve
• Parathas
• 300g chapati flour, plus extra for dusting
• 2 tbsp butter, melted