Satay cauliflower chickpea curry with storecupboard flatbreads
Ingredients
- 1 tbsp vegetable or sunflower oil
- 1 onion chopped, or 140g frozen chopped onions
- 2 garlic cloves crushed, or 1 tbsp garlic paste
- 2 tbsp curry paste (we used tikka)
- 2 tbsp peanut butter (smooth or crunchy)
- 250g frozen cauliflower florets
- 400g can chickpeas drained
- 200g coconut milk (use a 400g can and save the rest for the flatbreads)
- handful coriander (optional)
- 250g plain flour plus extra for dusting
- 2 ½ tsp baking powder
- 200g coconut milk (from the can above)
Instructions
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