1 whole cauliflower

3 onions

1/2 tbsp of fresh ginger

4 garlic cloves

2 tbsp of ground coriander

2 star aniseed

1/2 tbsp of ground chilli

4 curry leaves

2 tbsp of garam masala

2 tbsp of ground cumin

1 can of tomatoes

1 can of chickpeas

2 tbsp of chopped coriander

Remove the stalks from the cauliflower and cut into large florets. In a pan of boiling water, add the cauliflower and cook for six minutes. When ready, drain from the water and place it back in the pan. Cover so it stays warm.

Cut the onions into small pieces. Squash the garlic with the back of a knife to make it easier to peel. Chop until nice and fine.

In a pan, add a touch of butter, plus the onion, garlic, and ginger, and sauté until golden brown.

In the same pan, add the dried spices and cook for a further six minutes. Add the tin of tomatoes and chickpeas and stir well. Then add the cooked cauliflower. Top up with 120ml of cold water and bring to a simmer for five to 11 minutes until the cauliflower is cooked.