Heat the oil in a pan, add the onion and
carrots, then fry for 5 mins until lightly
coloured. Stir in the rice and lentils, cook for
1 more min, add the curry paste and 900ml
water, then bring to the boil. Cover, then
simmer for 10 mins.
Stir in the cauliflower, then cook for 10 mins
more until the rice and lentils are tender. Add
the peas 2 mins before cooking time is up,
stirring through. Top with the nuts, then serve
with yogurt and mango chutney in bowls.