This Indian-inspired curry is vegan and can be whipped together with some pantry items you should always have on hand, such as beans, nuts, and rice.
1. Prepare the rice according to package directions.
2. Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the cauliflower and spread out in single layer. Season with salt. Cook 5–6 min., until browned in spots, stirring once halfway through.
3. Thinly slice the onion. Transfer cauliflower to a bowl. To same skillet, add onion and curry powder. Cook 8 min., until onion is golden brown, stirring often. Coarsely chop the cashews and cilantro.
4. Into skillet, stir the coconut milk, chickpeas, and cauliflower. Heat to a simmer and cook 5 min., until cauliflower is tender, stirring often. Season with salt and pepper to taste. Serve over rice. Garnish with the cashews and cilantro.
Add a squeeze of lime for a perky pop of acidity.