Vegetarian Butter Chicken

• 1 tbsp garlic infused extra virgin olive oil
• 2 tsp minced ginger
• 150 g Butter chicken paste (Pataks)
• .5 head of cauliflower, cut into bite-sized florets
• 800 g tinned lentils, drained
• 400 g tin diced tomato
• 400 ml coconut milk
• 450 g cooked brown rice, to serve
• 1 cup roasted cashews