Heat the oil in a large pan and add the onions. Cook until the onions turn golden. Stir in the curry paste and cook for 1 min. Add the rice, cauliflower and chickpeas, stirring to coat in the paste
Pour in the stock and stir. Cover and simmer for 10-15 mins until the rice and cauliflower are tender and all the liquid has been absorbed. Stir in the almonds and coriander, and serve