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)

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