Chickpea, Coconut, and Cashew Curry Recipe

Ingredients (23)

• 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