Satay cauliflower & chickpea curry with storecupboard flatbreads

Name: Satay cauliflower & chickpea curry with storecupboard flatbreads
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian
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)