Ingredients:
1/4 cup olive oil
1 teaspoon ginger, grated
1 clove garlic, minced
1/2 teaspoon each turmeric, coriander and cumin
1/2 teaspoon mustard seeds
1/4 teaspoon cayenne pepper
1 medium cauliflower, trimmed and cut into small florets
1 1/4 cups water
1 cup green peas
2 tomatoes, chopped
2-3 tablespoons parsley, chopped
1/2 cup cashew nuts, toasted
1 1/2 cups brown rice
1 bunch parsley, chopped
1 1/2 tablespoons lemon rind, grated
1/2 teaspoon black pepper

Directions:
Heat oil in a large saucepan. Add ginger, garlic and spices and gently sauté until warmed, but not browned.
Add cauliflower and water, stir and heat until simmering. Cover and cook until cauliflower is just tender, for about 10 minutes.
Meanwhile, stir rice into plenty of rapidly boiling water, cooking for 12-15 minutes. Drain. Toss in remaining ingredients.
Stir in peas, tomatoes and parsley and cook uncovered until peas are tender, for another 4-5 minutes. Add nuts. Serve on a bed of the brown rice.