Cook rice according to package instructions.
Meanwhile, peel and cube the sweet potatoes and place in a large skillet. Cover and steam, using just enough water to keep the bottom of the pan moist, stirring often, until done but still firm, then remove to a plate or bowl.
Heat the broth in the same pan. Add the white parts of the scallions and the garlic, and sauté over medium-low heat until they turn golden.
Add the green parts of the scallion and the cooked sweet potato. Turn up the heat to medium-high and stir-fry for a minute or so.
Stir in the ginger, curry, and turmeric, and saute for a minute, then add the rice. Turn the heat up to medium-high and cook, stirring, until the ingredients are well blended.
Add the peas and cook, stirring frequently, for 3 to 4 minutes.
Season with salt, stir in the cilantro, and serve.
Top each serving with some chopped peanuts or cashews if desired.
