Pumpkin, eggplant and chickpea curry

Ingredients

• 2 teaspoon peanut oil
• 1/4 cup (75g) thai yellow curry paste
• 2 onions, finely chopped
• 2 lemongrass stalks, roots crushed
• 6 cardamom pods
• 2 teaspoon mustard seeds
• 1 medium eggplant, cut into chunks
• 500 gram pumpkin, peeled, cut into chunks
• 400 millilitre can light coconut milk
• 400 gram can chickpeas, drained, rinsed
• 2 limes
• 1/4 cup (40g) roughly chopped cashews, toasted
• mint leaves, warmed naan, to serve
• naan bread, to serve