Preheat your oven to 375°F (190°C).

Rinse 1 cup of basmati rice and 1 cup of red lentils under cold water until the water runs clear.

In a medium pot, heat 2 tablespoons of neutral oil over medium heat. Add curry powder, garam masala, ground cumin, and ground coriander, stirring constantly for about 30 seconds.

Whisk in 1 teaspoon of kosher salt, 3 cups of vegetable broth, and 1 cup of coconut milk, bringing the mixture to a gentle simmer.

In a 9x13-inch baking dish, combine the rinsed rice, lentils, diced sweet potato, and chopped orange bell pepper. Mix evenly.

Pour the simmering liquid over the rice and lentil mixture, stirring to combine. Cover the baking dish tightly with aluminum foil.

Bake for 25-30 minutes. Check for doneness, and if needed, return to the oven for an additional 10-15 minutes.

Once cooked, remove the foil and sprinkle cashews on top if desired. Return to the oven uncovered for an extra 5 minutes.

Let it cool slightly before serving. Garnish with chopped cilantro and lime wedges.