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Chickpea, Coconut, and Cashew Curry

J. Kenji López-Alt
  • minutes
  • Serves 4

INGREDIENTS

1

Blade mace

1/4 cup

3 to 4 limes, fresh juice from

2 14 ounce cans

Chickpeas

1/2 cup

Cilantro, fresh stems leaves and tender

1

bunch Flat spinach, leaves

4 cloves

Garlic

1 tbsp

Ginger, fresh

1

Onion, finely minced (about 1 cup), small

1

Red or green chili, small

1 14 ounce can

Coconut milk

1

Cardamom pod, black or green

1/4 tsp

Cayenne pepper

1/2 tsp

Cinnamon, ground

2 cloves

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1 1/2 tsp

Coriander seeds, toasted

1

For the spice mix

1

Kosher salt

1/4 tsp

Nutmeg, grated

1/2 tsp

Peppercorns, black toasted

1

Star anise, whole toasted

1/2 tsp

Turmeric, ground

3 tbsp

Vegetable oil

1/2 cup

Cashew nuts

1 1/2 tsp

Cumin seeds, whole toasted