For the marinade, roughly slice the ginger and peel the garlic cloves. Add both to a pan over medium heat. Toss in fennel seeds and whole cardamom pods. Heat for 1 to 2 minutes, then transfer to a mortar & pestle with the chili powder. Grind into a paste.
Peel the potatoes, and dice into 4x4 cm cubes.
Combine potatoes with coconut milk and lemon juice, cauliflower, and chickpeas. Stir to coat evenly in marinade.
Cover and place in the fridge to marinate for 30 minutes.
Chop the onions and tomatoes.
Finely chop the coriander stalks.
Heat oil in a pan over a medium heat. Add onion, cinnamon, cloves, cumin seeds, and bay leaves.
Add chickpea, cauliflower, and potato mixture. Cook for 10 minutes.
Stir in the ground spices. Add tomatoes and coriander stalks. Cook for a further 10 to 20 minutes.
Remove cinnamon and cardamom pods.
Sprinkle a little chili powder for heat.
Serve curry with rice and coriander.

400 gram can chickpeas (garbanzo)
1 large red onion
4 chat potatoes
1/2 cauliflower
5 ripe tomatoes
1/2 bunch fresh coriander (cilantro)
Coconut oil
4 cinnamon sticks
8 garlic cloves
1.5 tablespoon cumin seeds
4 fresh bay leaves
1 teaspoon ground turmeric
1.5 tablespoon ground coriander seed
Marinade
5 cm piece ginger
3 garlic cloves
1.5 teaspoon fennel seeds
1.5 tablespoon cardamom pods
0.5 teaspoon chili powder
400 ml can coconut milk
1 lemon