Cashew and Chickpea Curry

Just a moment please...

Yield
Serves 4-6.
Prep Time
Total Time

Wonderfully flavored homemade curry with fresh ground spices, cashews, chickpeas and spinach served over rice or with flat bread!

Ingredients

Spice Mixture:

2 teaspoons cumin seed
2 teaspoons coriander seed
2 cloves
1/2 teaspoon black peppercorns
2 cardamom pods
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
Pinch of nutmeg
Pinch of salt

Curry Ingredients:

1/4 cup unsalted butter
1 medium white onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
1-2 Thai chilis, minced
1/4 teaspoon cayenne pepper
1/2 cup roasted cashews
1 14-ounce can coconut milk
2 14-ounce cans chickpeas, drained and rinsed
1 large bunch spinach
1 lime, juice only
1/4 cup fresh cilantro, garnish
Rice, for serving
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Helpful Equipment

Blender spice grinder

Directions

1) Add cumin seed, coriander seed, cloves, cardamom, and peppercorns to a dry skillet over medium heat. Toast until fragrant, about 3-4 minutes.

2) Add those spices to a spice grinder with other spice mixture ingredients and pulse until ground.

3) In a large pot, melt butter over medium heat. Then add diced onions, peppers, garlic, and ginger. Cook until veggies are soft, about 5-6 minutes.

4) Add ground spice mixture to pot along with cashews and stir together. Cook for about a minute to heat spice mixture.

5) Add coconut milk and remove from heat. Add mixture to blender and blend until smooth.

6) Return curry to the pot and bring to a simmer. Add chickpeas and spinach and simmer for a few minutes to combine flavors.

7) Season with lime juice and a pinch of salt if necessary and serve over rice garnished with cilantro.

Recipe adapted from a Serious Eats recipe.