Heat the olive oil in a large saucepan and gently fry the onion until soft
Add the crushed garlic, cauliflower, and carrots and cook for 3-4 minutes
Put the lentils and rice with the vegetable stock and spices
Bring back to the boil and turn down to a simmer, stirring occasionally
Add extra water if it gets too dry
After about 25 minutes add the peas and cashew nuts
Bring back to boil and cook for a further few minutes until the rice and lentils are soft, and vegetables are cooked
Serve immediately