Chickpea, Coconut, and Cashew Curry

Course Side Dishes Prep Time 30m Total Time 30m

Ingredients in this Recipe

1 (14 ounce) can coconut milk
1 1/2 teaspoons coriander seeds, toasted
1 1/2 teaspoons whole cumin seeds, toasted
1 black or green cardamom pod
1 blade mace
1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
1 small onion, finely minced (about 1 cup)
1 small red or green chili, finely chopped
1 tablespoon fresh ginger, grated on the medium holes of a box grater
1 whole anise" itemprop="name">star anise, toasted
1/2 cup cashew nuts
1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
1/2 teaspoon black peppercorns, toasted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 cup fresh juice from 3 to 4 limes
1/4 teaspoon cayenne pepper
1/4 teaspoon grated nutmeg
2 (14 ounce) cans chickpeas, drained and rinsed
2 cloves
3 tablespoons vegetable oil, butter, or ghee
4 cloves garlic, grated on the medium holes of a box grater
For the Curry:
Kosher salt

See Full Recipe at Serious Eats