Heat the oil or butter in a large pot.
Add onions and garlic and fry on a medium heat, stirring regularly, until lightly browned.
Add cauliflower, chickpeas and the butter sauce mix from the blender.
Stir to combine.
Bring curry to a boil, turn the heat down to low and simmer gently for 20-30 minutes uncovered until the cauliflower is very soft and the sauce has reduced into a thick and creamy texture.
Serve curry over rice, topped with fresh coriander and pappadums or naan bread.
Leftover curry is suitable to freeze and in fact tastes even better when eaten the next day, as most curries do!