Creamy Cauliflower Curry & Garlicky Flatbreads - Gaz Oakley

Ingredients

• 2 & 1/2 cups/300g Self Raising Flour
• 1/2 tsp Sea Salt
• 1 tsp Baking Powder
• 1 tsp Garlic Granules
• 2 tsp Black Onion Seeds
• 1 & 1/4 cup/300g Alpro Plain With Coconut
• 2 tbsp Olive Oil
• 1 large Red Onion, roughly chopped
• 1 tbs Fresh Ginger, minced
• 6 Garlic Cloves, minced
• 1 Red Chilli, finely chopped
• 1 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 1/2 tsp Ground Fenugreek
• 1 tsp Ground Coriander
• 2 tbs Tomato Puree
• 1 Small Head of Cauliflower, cut into small florets
• 2 cups/480ml Vegetable Stock
• 1 cup/225g Alpro Plain With Coconut
• 1 tin Chickpeas, drained
• 100g/1/2 cup Toasted Cashew Nuts
• 2 tsp Garam Masala
• Handful Fresh Mint
• Half a Cucumber, seeds removed and cubed small
• 1 tsp Paprika
• 1 cup/200g Alpro Plain Yoghurt Alternative
• Pinch Salt & Pepper
• Mango Chutney
• Fresh Coriander