Boil 500 ml water, add rice and salt. Simmer over low heat for about 15 minutes. Clean the cauliflower, cut into small florets and wash. Peel, wash and cut carrots into pieces.
Peel and finely dice the onion and garlic. Heat the oil in a pan and fry the onion and garlic. Deglaze with coconut milk and vegetable stock and bring to the boil. Simmer cauliflower and carrots for about 8 minutes.
After 3 minutes add the beans. In the meantime take rice from the stove and drain if necessary. Stir the rice into the vegetable goulash and season with cayenne pepper and possibly salt. Coarsely chop the peanuts and sprinkle over the vegetable goulash.