Steam broccoli and carrot till tender and set aside.
In a large frying pan or a wok, heat canola oil up. Add sliced yellow onion, spring onion, garlic, red pepper, and frozen peas into the pan and cook until the onion has softened and the peas have defrosted.
Add green curry paste to the pan and mix it in well - this may be difficult with some commercial pastes that are rather thick in texture, but keep stirring, and it'll all come together.
Once combined, add cooked Jasmine rice to the pan and toss well, ensuring each grain of rice has been coated in the curry/veggie mixture. Season with sugar and tamari.
Add steamed carrot, broccoli, and cashew nuts to the pan and mix in well. Turn the heat off and sprinkle chopped cilantro into the pan. Mix well, and garnish with more cilantro and spring onions.
Notes
TO STORE: Place leftovers in an airtight container and store in the refrigerator for 2-3 days.TO FREEZE: Cool the rice first and then add them to the airtight container or freezer-safe bag to freeze for up to a month.TO REHEAT: You can reheat it in the microwave for 20-30 seconds before serving.