Curry with Apples

For the curry:

• 1 ½ tablespoons olive oil
• 1 large onion chopped
• 2 large cloves garlic minced
• 1 1-inch piece fresh ginger, grated
• 1 tablespoon curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ⅛ teaspoon ground cardamom
• 1 14 ounce can diced fire-roasted tomatoes
• 1 14 ounce can light coconut milk
• ½ cup vegetable broth
• 1 ¾ cups peeled and chopped carrot about 4 to 5 medium large
• 1 cup peeled and chopped apple about 1 medium
• 1 15 ounce can chickpeas, drained and rinsed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup thinly sliced de-stemmed kale leaves

For serving:

• Cooked basmati rice
• chopped fresh cilantro
• chopped raw cashews