Satay cauliflower & chickpea curry with storecupboard flatbreads

Satay cauliflower & chickpea curry with storecupboard flatbreads

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(13 ratings)

Prep: 20 mins Cook: 40 mins


Serves 2
An easy vegetarian curry that can be cooked in one pan with a rich and creamy sauce - serve with simple, homemade flatbreads

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal747
  • fat44g
  • saturates22g
  • carbs57g
  • sugars11g
  • fibre13g
  • protein23g
  • salt1.9g
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  • 1 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, chopped, or 140g frozen chopped onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed, or 1 tbsp garlic paste
  • 2 tbsp curry paste (we used tikka)
  • 2 tbsp peanut butter (smooth or crunchy)

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 250g frozen cauliflower florets
  • 400g can chickpeas, drained
  • 200g coconut milk (use a 400g can and save the rest for the flatbreads)
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • handful coriander (optional)

For the flatbreads

  • 250g plain flour, plus extra for dusting
  • 2½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g coconut milk (from the can above)
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…


  1. Heat the oil in a large pan. Add the onion and sizzle for 5-10 mins until softened. Add the garlic, stir for 30 secs, then stir in the curry paste and peanut butter. Stir to combine, then add the cauliflower, chickpeas, coconut milk and 100ml water. Season well, cover with a lid and simmer for 15 mins until the cauliflower has thawed, then uncover and cook for 5 mins more until the sauce is thick.

  2. Meanwhile, make the flatbreads. Heat a large griddle pan. In a bowl, combine the flour, baking powder and 1/4 tsp salt. Add the coconut milk and mix to form a dough. Break off golf-ball-sized pieces of dough and roll out as thinly as you can on a lightly floured surface. Place in the pan and cook for 1-2 mins each side until charred dark brown and puffed up. Serve the curry with the flatbreads, scattered with coriander, if you like.

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Comments, questions and tips

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13th Apr, 2020
This recipe is AMAZING! My whole family asks for this each week now. So easy, and those flatbreads - SO good! The coconut milk makes them so tasty. One of our favourite recipes.
21st Jan, 2018
Fab recipe loverly flavours not too spicy just right
kasiakoczwara's picture
10th Jul, 2017
Really lovely! All my kids had it - including 9 months old one (just a tiny bit)...
9th Jul, 2015
this recipes is goog.. i like it
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