Cauliflower and Chickpea Curry - River Cottage

Ingredients

• 1 medium-large cauliflower (about 800g), trimmed
• 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 chilli flakes
• 2 star anise
• 400g tin plum tomatoes, chopped, any stalky ends and skin removed
• 400g tin chickpeas, drained and rinsed
• 2 teaspoons garam masala
• A good handful of coriander, chopped
• Sea salt and freshly ground black pepper