Cashew, Chickpea and Cardamom Curry

oil, for sautéing
2 onions, sliced
1 teaspoon sea salt
3 medium carrots, peeled and cut into cubes
2 cups vegetable stock
½ cup coconut cream
2 x 400-gram cans chickpeas, drained and rinsed well
1 cinnamon stick
3 whole cardamom pods
large bunch kale or silverbeet, stems removed, roughly chopped
Masala paste
½ cup raw cashew nuts
3 cloves garlic, roughly chopped
2 tablespoons chopped fresh ginger
1 teaspoon each ground cumin, coriander, garam masala and turmeric
1 teaspoon chilli powder
2 tablespoon tomato paste
5 tablespoons olive oil
To serve
steamed quinoa or brown rice