Chickpea, Coconut, and Cashew Curry
- 1 1/2 teaspoons whole cumin seeds, toasted
- 1 1/2 teaspoons coriander seeds, toasted
- 1 whole star anise, toasted
- 2 cloves
- 1/2 teaspoon black peppercorns, toasted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1 blade mace
- 1/2 teaspoon ground turmeric
- 1 black or green cardamom pod
- 3 tablespoons vegetable oil, butter, or ghee
- 1 small onion, finely minced (about 1 cup)
- 4 cloves garlic, grated on the medium holes of a box grater
- 1 tablespoon fresh ginger, grated on the medium holes of a box grater
- 1 small red or green chili, finely chopped
- 1/4 teaspoon cayenne pepper
- 1/2 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
- 1/4 cup fresh juice from 3 to 4 limes
- 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
- This recipe is gluten-free
- Produce
- 3 to 4 limes, fresh juice from (1/4 cup)
- Cashew nuts (1/2 cup)
- Chickpeas (2 (14-ounce) cans)
- Cilantro, fresh stems leaves and tender (1/2 cup)
- Cumin seeds, whole toasted (1 1/2 teaspoons)
- Flat spinach, leaves (1 bunch)
- Garlic (4 cloves)
- Ginger, fresh (1 tablespoon)
- Onion, finely minced (about 1 cup), small (1)
- Red or green chili, small (1)
- Meat
- Blade mace (1)
- Canned Goods
- Coconut milk (1 (14-ounce) can)
- Cooking & Baking
- Cardamom pod, black or green (1)
- Cayenne pepper (1/4 teaspoon)
- Cinnamon, ground (1/2 teaspoon)
- Cloves (2)
- Coriander seeds, toasted (1 1/2 teaspoons)
- Kosher salt (1)
- Nutmeg, grated (1/4 teaspoon)
- Peppercorns, black toasted (1/2 teaspoon)
- Star anise, whole toasted (1)
- Turmeric, ground (1/2 teaspoon)
- Vegetable oil (3 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published May 31, 2012 (8 months ago).
152 people saved this recipe.
