6 tablespoons |
rapeseed oil or other flavourless oil, plus extra if needed |
1 |
medium aubergine, about 300g |
1/2 teaspoon |
fine sea salt |
2 |
medium onions, roughly chopped |
300g |
cauliflower florets, cut small |
|
sea salt |
|
freshly ground black pepper |
4 |
garlic cloves, crushed |
1 heaped teaspoon |
grated fresh ginger |
2-3 tablespoons |
good-quality hot curry powder |
2 x 400g |
cans chopped tomatoes |
400g |
can chickpeas, (not drained) |
2 teaspoons |
sea salt flakes |