1. Cook 50g brown rice according to package instructions. 2. Heat 5ml olive oil in a large skillet over medium heat. 3. Add 2g mustard seeds and 2g cumin seeds. Cook until they start to pop, about 30 seconds. 4. Add 50g diced onion and cook until softened, about 3-4 minutes. 5. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 6. Add 15g vindaloo paste and 2g turmeric. Stir for 30 seconds until spices are fragrant. 7. Add 100g diced tomatoes and cook for 2-3 minutes until they start to break down. 8. Add 120ml vegetable broth and 5ml apple cider vinegar. Bring to a simmer. 9. Add 150g cauliflower florets, 1g salt, and 1g black pepper. Cover and simmer for 10 minutes. 10. Add 50g green peas and simmer for 5 more minutes, until cauliflower is tender. 11. Serve over brown rice, garnished with 5g chopped cilantro.