For the rice: cook rice the night before, cool. Using a big pot, put the rice in with a can of coconut milk or cream and a little water. Heat until warmed and the rice has absorbed some of the coconut.
For the veg: cook onions and garlic with cumin powder and dry mustard. Toast cashews. Rinse and drain a can of garbanzos. Cut a few cups of spinach into ribbons. Wilt the spinach with the onions. Add the cashews and garbanzos. Stir until heated through.
Mix everything together. Serve with chopped cilantro and a side of steamed broccoli.
Makes a lot.