Cut the aubergine into 1 inch chunks. Heat the oil in a frying pan or wok, and add the aubergine, onion and garlic. Cook over a medium-low heat for 5 minutes, until fairly soft.
Add the Thai curry paste, and mix well. Cook for a further couple of minutes, then add the coconut milk. Simmer gently for 5 minutes.
Meanwhile, cook the noodles in a pan of water, according to the instructions on the packet (probably around 5 minutes). Add the broccoli for the last few minutes of cooking, then drain.
Lightly toast the cashew nuts in a dry pan for a couple of minutes. Be careful because they burn quickly.
Serve the noodles topped with the broccoli, curried aubergine, toasted cashews, sliced chilli, chopped coriander, and a squeeze of lime.