| 1 organic cauliflower | 2 tsp garam masala |
| 3 medium onions, chopped coursely | Good pinch chilli flakes |
| 3 cloves garlic, finely chopped | 1 tin chopped tomatoes |
| 1” ginger, peeled & finely chopped | 1 tin organic chickpeas, drained |
| 2 tsps ground coriander | 2 tbsps fresh coriander, chopped |
| 2 star aniseed | Butter |
| Small handful fresh curry leaves |
| Break the cauliflower into large florets, removing tough stalks. Cook the cauliflower in boiling water for 5 minutes, then drain and return to pan. Cover to keep warm. Heat about 1 tbsp butter in a saucepan and add the onion, garlic and ginger. Saute gently until golden brown. Add the dried spices and cook for 5 minutes, then add the tomatoes and chickpeas and stir well. Add the cauliflower plus 100ml cold water. Bring to a simmer and cook for 10 minutes until the cauliflower is cooked. Sprinkle in the chopped coriander and serve with steamed rice. |
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