Step 1Heat oil in a large saucepan on medium heat. Cook onion and mushrooms, stirring occasionally, for 10 minutes, or until caramelised.
Step 2Add mince. Cook, stirring to break meat up, for 5 minutes, or until browned. Add curry paste, cauliflower and rice to pan. Cook, stirring, for 1 minute.
Step 3Add stock with 2 cups of water. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes, or until rice is tender. Using a fork, stir to separate the rice grains. Add lentils and peas. Cook for 1 minute, or until heated through. Top pilaf with flaked almonds and coriander leaves, and serve.