Name: Cauliflower and Chickpea Curry
Yield: Serves 4 to 6
Ingredients: 1 medium-large cauliflower (about 1 3/4 pounds/800g), trimmed; Sea salt; 2 tablespoons sunflower oil; 3 onions, chopped; 4 garlic cloves, chopped; 1 teaspoon freshly grated ginger; 2 teaspoons ground coriander; 2 teaspoons ground cumin; A large pinch of dried chile flakes; 2 star anise; 1 (14-ounce/400g) can plum tomatoes, chopped, any stalky ends and skin removed; 1 (14-ounce/400g) can chickpeas, drained and rinsed; 2 teaspoons garam masala; A good handful of cilantro, chopped; Sea salt and freshly ground black pepper

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Cauliflower and Chickpea CurrySimon Wheeler

This beautifully simple, light curry is closely based on a wonderful recipe from chef Angela Hartnett. It's always preferable to use some carefully selected ground and whole spices in a recipe like this, but if you're in a hurry, use a ready-made curry powder instead of the dry spices.

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