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
Organization Tags
Tags easily organize your Recipe Library
Comments