While this dish is not spicy on its own, you can add red pepper flakes to heat things up a bit! If cautious of spice, add a little at a time.
Add jasmine rice to a medium saucepan along with 1 1/2 cups (3 cups for 4 servings) of salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until water has been absorbed. Fluff with a fork once done.
Heat 1 tbsp. (2 tbsp. for 4 servings) of oil in a large skillet or dutch oven over medium-high. Wash and slice bell pepper into 1/4 inch strips. Once oil is hot, add onion and bell pepper to skillet. Cook for 4-5 minutes until vegetables are soft and tender.
Crumble stock cube into skillet and add curry spice blend and garlic. Season with salt and pepper and mix well. Add coconut milk to skillet. Mix again to incorporate the coconut milk with vegetables and seasonings. Bring curry to a gentle boil, and reduce heat and simmer for 5 minutes. Stir in cashews and if you wish to add some heat, sprinkle in red pepper flakes to taste.
Divide rice between serving dishes. Ladle curry over rice. Slice lime in half and squeeze over plated curries. Wash and tear cilantro leaves and sprinkle on top. Enjoy!