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Cashew and Chickpea Curry
Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
Servings
Author:
Nick Evans
Wonderfully flavored homemade curry with fresh ground spices, cashews, chickpeas and spinach served over rice or with flat bread!
Ingredients
Spice Mixture:
2
teaspoons
cumin seed
2
teaspoons
coriander seed
2
cloves
½
teaspoon
black peppercorns
2
cardamom pods
½
teaspoon
cinnamon
½
teaspoon
turmeric
Pinch
of nutmeg
Pinch
of salt
Curry Ingredients:
¼
cup
unsalted butter
1
medium white onion
,
diced
4
cloves
garlic
,
minced
2
tablespoons
fresh ginger
,
minced
1-2
Thai chilis
,
minced
¼
teaspoon
cayenne pepper
½
cup
roasted cashews
1
14-ounce
can coconut milk
2
14-ounce
cans chickpeas
,
drained and rinsed
1
large bunch spinach
1
lime
,
juice only
¼
cup
fresh cilantro
,
garnish
Rice
,
for serving
Instructions
Add cumin seed, coriander seed, cloves, cardamom, and peppercorns to a dry skillet over medium heat. Toast until fragrant, about 3-4 minutes.
Add those spices to a spice grinder with other spice mixture ingredients and pulse until ground.
In a large pot, melt butter over medium heat. Then add diced onions, peppers, garlic, and ginger. Cook until veggies are soft, about 5-6 minutes.
Add ground spice mixture to pot along with cashews and stir together. Cook for about a minute to heat spice mixture.
Add coconut milk and remove from heat. Add mixture to blender and blend until smooth.
Return curry to the pot and bring to a simmer. Add chickpeas and spinach and simmer for a few minutes to combine flavors.
Season with lime juice and a pinch of salt if necessary and serve over rice garnished with cilantro.
Notes
Recipe adapted from a
Serious Eats recipe
.
Nutrition
Serving:
1
bowl
|
Calories:
206
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.3
g
|
Cholesterol:
20
mg
|
Sodium:
7
mg
|
Potassium:
183
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
339
IU
|
Vitamin C:
7
mg
|
Calcium:
39
mg
|
Iron:
2
mg