Ingredients: rice, 1 cauliflower, 1 onion, 2 garlic cloves, curry, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml coconut milk, 100 ml water, salt, pepper, cashew nuts,

Cook the rice according pack instructions. Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 2 finely chopped garlic cloves until the onion has softened. Add 1 tin tomato puree curry powder and bake this brief. Add 250 ml coconut milk, 100 ml water and 1 tablespoon mango chutney. Bring briefly to the boil, add the cauliflower florets and heat a bit more. Bring the taste with salt and pepper. Sprinkle some cashew nuts over it. Serve with rice. Enjoy!