When I saw this recipe on a blog friend’s Instagram, I knew I had to make it! I love all kinds of curry dishes, and I love love love Indian food. I’ll admit this was a lot of work to make, and I ended up not making the dish with all the different spices listed, instead I did what worked for me – used garam masala.
You can try the recipe using the spices listed here, but this version worked for me, and it tasted delicious! Another Indian dish to add to the rotation, which makes me super happy.
Chickpea Coconut Cashew Curry
Serves 4 | Adapted from SeriousEats
- 1 tbsp garam masala (separated into 1/2 tbsp)
- 1 small onion, finely minced
- 3 big cloves of garlic, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 1/4 tsp cayenne pepper
- 1/2 cup cashew nuts – I used whole
- 1 can of coconut milk (standard can 14 oz)
- 2 cans of chickpeas (standard can 14 oz)
- 1 bunch of spinach leaves
- juice of 1 lime (or 2 if you want more lime flavor)
- 1/4 cup of fresh cilantro, chopped
- Heat a pot at medium-high heat with 3 tbsp of water and (keep some on hand to add if necessary)
- Add the onion, garlic and ginger and cook, stirring frequently until golden brown and starting to burn in spots.
- Add cayenne, cashews and 1/2 tbsp of garam masala, stirring constantly until fragrant, about 15-20 seconds.
- Add coconut milk and remove from heat. Scrape any browned bits from the bottom of the pan.
- Take this mixture into a blender and blend until smooth. Return to the pot.
- Add chickpeas, spinach and remaining tbsp of garam masala stirring constantly on low heat until the spinach is wilted, about 5-10 minutes. Add salt and lime juice to taste and add in the cilantro.
- You may want to add more lime juice when eating if it’s not lime-y enough, as well as salt. I served this with brown rice, and it was delicious!