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Chickpea Cashew Curry

A hearty creamy chickpea curry flavored with homemade garam masala.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Garam Masala

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 star anise
  • 1 blade mace
  • 1/2 tsp black peppercorn
  • 1 inch cinnamon stick
  • 2 cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp turmeric powder
  • 2 green cardamom pods

Curry

  • 2 cans of chickpeas drained and rinsed
  • 1/2 cup cashews
  • 1 can coconut milk
  • 2 tbsp oil for cooking
  • 1 small onion finely chopped
  • 5 cloves of garlic minced
  • 1 tbsp fresh grated ginger
  • 1/2 serrano chili minced
  • 1 bunch of spinach trimmed, rinsed and chopped
  • 1/4 tsp red chili powder or cayenne pepper
  • juice of one lemon
  • chopped cilantro for garnish
  • salt per taste

Instructions
 

Garam Masala

  • Toast cumin, coriander, star anise, cloves, cinnamon stick and peppercorns on a medium heat until aromatic.
  • Combine the toasted spices with nutmeg, mace, turmeric and cardamom in a grinder and grind to a fine powder. Set aside.

Curry

  • Heat the oil in a large sauce pan on a medium heat until shimmering.
  • Add onions, ginger, garlic and chili; cook until onions are translucent while stirring frequently. About 10 minutes.
  • Add red chili powder, cashew and half of the garam masala and cook for 30 seconds.
  • Stir in coconut milk and remove from heat. Carefully scrape the bottom and transfer the mixture to a blender. Blend it until smooth.
  • Return the mix to the pot, add chickpeas, spinach, remaining spice mix and salt as per taste; cook over low heat for 10-12 minutes.
  • Remove from the heat, stir in the lemon juice and garnish with chopped cilantro.
  • Serve warm on bed of rice or garlic naan.