Creamy Chickpea & Cashew Curry with Spinach

1. Prepare Spice Mix

Combine the toasted cumin seeds, coriander seeds, star anise, cloves, black peppercorns, ground cinnamon, grated nutmeg, mace, ground turmeric, and the cardamom pod in a spice grinder. Grind these spices into a fine powder, making sure they are well blended together.

2. Cook Aromatics

Heat vegetable oil in a large saucepan over medium heat. Add the finely minced onion, grated garlic, grated ginger, and chopped chili to the pan. Cook for about 10 minutes, stirring occasionally, until the onions are golden brown and starting to caramelize.

3. Add Spices and Cashews

Stir in the cayenne pepper, cashew nuts, and half of the prepared spice mixture into the saucepan. Cook for about 30 seconds, allowing the spices to bloom and the cashews to toast lightly.

4. Blend Sauce

Pour in the coconut milk to deglaze the pan, scraping up any browned bits stuck to the bottom. Transfer this mixture to a blender and blend until smooth, about 30 seconds.

5. Cook Chickpeas and Spinach

Return the smooth sauce to the pot and add the drained chickpeas, roughly chopped spinach, and the remaining spice mix. Cook for about 10 minutes, just until the spinach wilts and the chickpeas are heated through.

6. Season and Serve

Season the curry with kosher salt to taste and stir in the fresh lime juice and half of the chopped cilantro. Transfer to a serving bowl and sprinkle with the remaining cilantro.