Instructions

1. First, dry-fry all the seeds & peppercorn in a pan for a minute, then set aside. When cooled, grind them into a powder, using a pestle and mortar.
2. Peel and finely chop the onion, garlic, ginger and turmeric.
3. Chop the carrots into bite-sized chunks.
4. Heat the oil in a large pan. Gently sauté the onion for 5 minutes, then add garlic, ginger, turmeric and ground seeds. Stir for a minute, then add the carrots, tomato purée and other spices. Stir for a minute then add the tinned tomatoes and star anise. Add enough water to cover the vegetables then season with salt.
5. Bring to a boil, put a lid on and gently cook for 20 minutes.
6. Add the chickpeas and cook for another 5 minutes.
7. Add the spinach and cook for 3-5 minutes.
8. Serve with chopped coriander leaves scattered on top.