Cook 175g of brown rice according to the pack instructions, drain and set aside. While the rice is cooking, heat 1 tbsp of sunflower oil in a non–stick pan. Slice 1 onion and crush 2 garlic cloves. Fry the onion and garlic for 1–2 minutes, then add 1 tbsp of korma curry paste and cook for a further minute. Add 1 large can of chopped tomatoes, 2 tbsp of tomato puree and 2 handfuls of cauliflower florets. Cover and cook until the cauliflower is tender but not mushy. Drain 1 large can of chick peas and add to the pan, heating them through. Divide the rice between 2 plates and top with the curry.