Cauliflower cashew pilaf with chickpea curry

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped
• 100g cashews
• 200g basmati rice
• 400g cauliflower, cut into small florets
• 425g jar curry sauce (we used Loyd Grossman's Dopiaza)
• 400g can chickpeas, rinsed and drained
• handful coriander leaves, roughly chopped

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