Instructions

1. Thinly slice the onion, ginger and garlic.
2. Het the oil and gently fry them over low heat until they have softened.
3. Meanwhile, peel and dice the sweet potatoes, carrots and pepper. Chop the tomatoes.
4. Measure out the spices.
5. When the onion has softened, add the spices and stir for 30 seconds, then add the chopped vegetables.
6. Add the star anise and bay leaf. Add enough water to cover the vegetables, then season with salt and pepper.
7. Bring to the boil and simmer for 15 minutes.
8. Chop the cauliflower into chunks and add to the curry, together with drained chickpeas.
9. Cook for another 5-8 minutes or until the cauliflower starts falling apart.
10. Garnish with herbs and serve.