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Make the curry sauce. In a high-speed blender, add the cashews, curry paste, coconut cream, lime juice, fish sauce, brown sugar, and salt. Blend on high until creamy, about 1 minute.
Set a steaming basket inside of a large pot, add 1-inch of water and set over medium-low heat. Add the broccoli and mushrooms to the pot. Once the water begins to steam, cover the pot with a lid, reduce the heat to low and steam until the broccoli is tender, about 5 minutes.
To serve, divide the rice among 6 bowls. Top with the broccoli, mushrooms, cabbage and carrots, dividing evenly. Garnish with coconut flakes and cilantro and spoon the sauce over the top. Serve with lime wedges alongside.