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Gather all ingredients. Cook the rice in a rice cooker or stove top for about 30 minutes until the rice becomes fully cooked. Heat a skillet over medium heat and cook the mushrooms and broccoli for about 10 minutes using oil of choice. Seasoning the mushrooms and broccoli is optional.
Meanwhile, in a blender combine the cashews, green curry paste, coconut cream, lime juice, fish sauce, brown sugar, and salt. Blend until smooth and set aside.
In four bowls, add a scoop of rice and neatly arrange the mushrooms, broccoli, red cabbage, and carrot sticks. Add a dollop of Toby’s Plant Based Dip & Spread and garnish with a lime wedge. Serve and enjoy your Green Curry Rice Bowl!