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1
Melt the butter in a large wide saucepan, or deep skillet.
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2
Add the onion; cook, stirring, over low heat until golden, about 15 minutes.
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3
Add the ginger and garlic; cook, stirring, for 2 minutes.
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4
Add the curry powder, cumin, coriander, cardamom, red pepper flakes, and cinnamon; cook, stirring, for 1 minute.
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5
Add the rice; stir to coat with the spices, about 1 minute.
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6
Add the cauliflower, squash, green beans, lima beans, and carrots; stir to blend with the rice.
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7
Add the broth, salt, and a grinding of black pepper; heat to a boil over high heat.
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8
Stir thoroughly, making sure that all the rice is moistened.
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9
Cover and cook over low heat until the broth is absorbed and the rice is tender, about 15 minutes.
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10
Let stand, covered, off the heat, for 10 minutes before serving.
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11
Meanwhile, combine the half-and-half or milk and coconut in a food processor.
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12
Process just until blended, about 30 seconds.
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13
Heat the cashews in a small skillet over low heat, stirring, until toasted, about 3 minutes.
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14
Let cool, then coarsely chop.
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15
Just before serving, pour the coconut milk over the rice and gently fold together.
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16
Spoon the rice into a serving bowl.
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17
Sprinkle with the cashews and cilantro, and serve.
