Blanch the cauliflower for 5 minutes.

Cook the rice until tender.

Finely chop the onion and sauté in a pan.

Add the curry paste and fry for a moment.

Pour in the coconut milk and stir through.

Add the cauliflower florets and the chickpeas and simmer gently for a few more minutes.

Serve the chickpea curry with some roughly chopped coriander, finely chopped almonds, and the rice on the side.

Note: check if the curry paste is vegan for a vegan recipe.