Heat the oil in a saucepan, add the onion and garlic and cook until the onion is soft and starting to brown. Stir in the curry paste, add the cauliflower and stock and bring to the boil. Reduce the heat, cover tightly and simmer for 10 minutes.
Add the tomatoes, chickpeas and chutney and continue to cook, uncovered, for 10 minutes. Season to taste with salt and pepper. Serve garnished with coriander and drizzled with a little whisked yogurt, if liked.