Preheat your oven to 375°F (190°C).

Rinse the basmati rice and red lentils under cold water until clear, then drain well.

Heat neutral oil in a pot, toast curry powder, garam masala, and other spices for 30 seconds.

Whisk in vegetable broth and coconut milk, then bring to a gentle simmer.

In a baking dish, combine rinsed rice, lentils, sweet potato, and bell pepper.

Pour the simmering liquid over the rice and vegetables, and stir gently to combine.

Cover the dish tightly and bake for 25–30 minutes.

Check doneness; bake an additional 10–15 minutes if necessary.

Uncover and sprinkle with cashews if using, then bake uncovered for 5 minutes.

Serve hot, garnished with cilantro and lime wedges.