Heat the oil in a large, non-stick pan
and add the onions. Cook over a medium
heat for 5 mins until starting to turn
golden. Stir in the curry paste and cook
for 1 min. Add the rice, cauliflower and
chickpeas, stirring to coat in the paste.
Pour in the stock and stir. Cover and
simmer for 10-15 mins until the rice and
cauliflower are tender and all the liquid
has been absorbed. Stir in the almonds
and coriander, then serve.