Cashew and Chickpea Curry

by Nick

Just a moment please...

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

Recipe adapted from a Serious Eats recipe.

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

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

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.

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