Dry fry the cashew nuts in a large frying pan until golden and lay aside to cool
Heat the spray oil in the frying pan until it begin to bubble, turn down the heat and sauté the onion for 3-4 minutes until soft.
Stir in the garlic paste for about a minute then stir in the curry powder, turmeric and stir for a few more seconds.
Stir in the rice then immediately add the stock, lemon juice and frozen peas. Allow the contents of the pan to come to the boil and then turn down to simmer for 10 to 15 minutes until the stock has been absorbed stirring occasionally to ensure the rice doesn't stick to the pan. Add more liquid if required.
Once rice is cooked turn off the pan and stir in the tuna and cashew nuts.
Season to taste and serve with the coriander scattered over topped with the halved cherry tomatoes.