Clean and wash the vegetables and cut into bite-sized pieces. Peel the onions and garlic cloves and chop them roughly. Halve the chilli peppers, remove the seeds and cut into small pieces. Prepare the rice according to the instructions on the packet. Roast the cashew nuts in a pan, then let them cool down.
Heat 6 tablespoons of rapeseed oil in a wok. Fry the onions and garlic in it until the onions are lightly browned. Add the curry powder, cinnamon and the vegetables and fry briefly over high heat. Lower the temperature and pour in the soy sauce and coconut milk. Season well with vegetable stock, pepper and salt, sugar and coriander. Let simmer for about 15 minutes, adding a little water if necessary.
Arrange the vegetable curry with rice and serve sprinkled with the nuts.