Instructions

1. Finely chop the onion, garlic, chilli and ginger. Set aside.
2. Remove the stalks of the cauliflower and cut the head into small florets. Chop the carrot and red pepper. Peel the sweet potatoes (if not organic), then dice them.
3. Heat half of the oil in a large pan, then fry the onion, ginger, chilli and garlic for five minutes.
4. Add the red pepper, sweet potato and carrot pieces and the remaining oil. Season with salt and pepper.
5. Sauté for ten minutes.
6. Stir in the ground spices and tomato purée, then add the plum tomatoes and cauliflower florets. Using the tin, add enough water to cover the vegetables well. Add the bay leaf and star anise, cover the pot, then cook for another 10 minutes.
7. Drain the chickpeas and add to the curry. Cook for another 5 minutes, then stir in the coriander leaves.
8. Serve with a squeeze of lemon or lime juice.