Cashew Chickpea Curry Recipes
CHICKPEA, COCONUT, AND CASHEW CURRY RECIPE
This 30-minute curry is intense with garam masala and ginger cooled by coconut milk and ground toasted cashews.
Provided by J. Kenji López-Alt
Categories Mains
Time 30m
Yield 4
Number Of Ingredients 25
Steps:
- Combine cumin, coriander, star anise, cloves, peppercorns, cinnamon, nutmeg, mace, turmeric, and cardamom in a spice grinder and grind to a fine powder. Set aside.
- Heat oil, butter, or ghee in a large saucepan over medium-high heat until melted (or until oil is shimmering). Add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan.
- Transfer mixture to blender and starting a low speed, slowly increase speed to maximum. Blend until smooth, about 30 seconds. Return mixture to pot. Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in half of cilantro. Transfer to serving bowl, sprinkle with extra cilantro, and serve with lime wedges, basmati rice pilaf , grilled naan , and cilantro chutney , as desired.
Nutrition Facts : Calories 742 kcal, Carbohydrate 71 g, Cholesterol 25 mg, Fiber 18 g, Protein 24 g, SaturatedFat 27 g, Sodium 1138 mg, Sugar 12 g, Fat 44 g, ServingSize serves 4, UnsaturatedFat 0 g
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