Chickpea Cauliflower Curry

Grind star anise, garam masala, coriander and cumin in a spice grinder. Set aside.

In a medium soup pot over medium heat, add onions. Sauté for about 5 minutes until they begin to soften. Add garlic, ginger and red chili flakes and continue cooking for another minute.

Add water and stir to deglaze the pan. Lower heat to simmer and add cauliflower. Cover pot and allow cauliflower to steam over low heat for 8–10 minutes. This will start the cooking process.

Add the spices (anise, garam masala, coriander and cumin), tomatoes and chickpeas. Mix well. Cover pot and continue cooking for another 15–20 minutes until tomatoes break down and cauliflower is tender. Taste and add salt and pepper if desired.

Garnish with fresh cilantro chopped and serve with rice if desired.