One 13.5-ounce can of coconut milk (I used whole here, feel free to sub in light coconut milk)
1 tablespoon curry powder (use whatever specialty flavor variation you might like)
1/2 teaspoon salt
1/2 medium yellow onion, chopped
1 garlic clove, minced
1/3 cup water
4 ounces extra-firm tofu, cut into small pieces
1 (small) head cauliflower, chopped into bite-sized florets
One 13.4-ounce can chickpeas, drained and rinsed
1/2 cup cashews, toasted
1 cup frozen peas, thawed
Cilantro, chopped
Basmati rice