Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and cook for about 5 minutes, until tender. Add in the garlic, ginger, curry powder, turmeric, cumin and cardamom. Cook, stirring frequently, for about 1 minute, until toasted and fragrant. Stir in the tomatoes, coconut milk, broth, carrots, apples, chickpeas, salt and pepper. Increase the heat and bring to a simmer. Simmer uncovered for 10 minutes, stirring occasionally and adjusting the heat as needed. Add in the kale and continue simmering for about 5 additional minutes, until the veggies and apple are tender and the broth has thickened slightly. Remove from the heat. Taste and season with additional salt and pepper as desired.
Serve the curry with basmati rice, garnished with the cilantro and chopped cashews.
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