Chickpea, Coconut, and Cashew Curry

Time: 30 minutes

Ingredients

Spice Mix

• 1.5 tsp whole cumin seeds, toasted
• 1.5 tsp coriander seeds, toasted
• 1 whole star anise, toasted
• 2 cloves
• 0.5 tsp black peppercorns, toasted
• 0.5 tsp ground cinnamon
• 0.5 tsp grated nutmeg
• 1 blade mace
• 0.5 tsp ground turmeric
• 1 black or green cardamom pod

Note: 1 Tbsp garam masala or curry powder can be used instead of above spice mix.

Curry

• 3 Tbsp vegetable oil, butter, or ghee
• 1 small onion, finely minced
• 4 cloves garlic, grated on the medium holes of a box grater
• 1 Tbsp fresh ginger, grated on the medium holes of a box grater
• 1 small red or green chili, finely chopped
• 0.25 tsp cayenne pepper
• 0.5 cup cashew nuts
• 1 (14-ounce) can coconut milk
• 2 (14-ounce) cans chickpeas, drained and rinsed
• 1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
• Kosher salt
• 0.25 cup fresh juice from 3 to 4 limes
• 0.5 cup fresh cilantro leaves and tender stems, coarsely chopped

Instructions

1. If making spice mix grind all ingredients together into a powder.
2. Heat oil, butter, or ghee in a large saucepan over medium-high heat until melted (or until oil is shimmering).
3. Add onion, garlic, ginger, and chili.
4. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes.
5. Add cayenne, cashews, and half of spice mixture.
6. Cook, stirring constantly until fragrant, about 30 seconds.
7. Add coconut milk and remove from heat.
8. Scrape up any browned bits from bottom of pan.
9. Transfer mixture to blender and starting at low speed, slowly increase speed to maximum.
10. Blend until smooth, about 30 seconds.
11. Return mixture to pot.
12. Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes.
13. Add salt and lime juice to taste.
14. Stir in half of cilantro.
15. Transfer to serving bowl, sprinkle with extra cilantro, and serve with lime wedges, basmati rice pilaf, grilled naan, and cilantro chutney, as desired.