Cook 1 cup (about 200 grams) of rice according to package instructions. Set aside. Heat 2 tablespoons olive oil in a wok. Add the sliced onion and minced garlic; cook for 3 minutes. Add 1 tablespoon freshly grated ginger, 1 tablespoon curry powder, 1 tablespoon ground cumin, and 1 teaspoon garam masala. Cook for 2 minutes.
Add the sliced yellow bell pepper, sliced carrots, and 1 sliced leek (white part only).

Stir, then pour in 1/3 cup (about 100 ml) vegetable broth. Let simmer for 10 to 15 minutes. Add 1 2/3 cups (about 400 grams) crushed tomatoes, 3 cups (about 400 grams) broccoli florets, and 1/4 cup (about 30 grams) roasted cashews.

Pour in 1 2/3 cups (about 400 ml) coconut milk. Simmer until the vegetables are tender. Add 1 2/3 cups (about 400 grams) drained chickpeas and cook for 5 more minutes, stirring. Season with salt, pepper, and 1 teaspoon lime juice.

Place the rice on plates, sprinkle lightly with turmeric, and spoon the curry on top. Garnish with the remaining sliced leek (white part only). Serve immediately.