Hearty, bright, and comforting.
When I'm saying to myself, 'What would my wife want for dinner?,' the answer, more often than not, is chickpeas. And I'm not talking fancy, soaked overnight, simmered in flavorful liquid, carefully cooked chickpeas; I'm talking chickpeas drained out of a can and used as the base for a quick dish. This 30-minute curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews.
For the Curry:3 tablespoons vegetable oil, butter, or ghee1 small onion, finely minced (about 1 cup)4 cloves garlic, grated on the medium holes of a box grater1 tablespoon fresh ginger, grated on the medium holes of a box grater1 small red or green chili, finely chopped
1/4 teaspoon cayenne pepper1 (14-ounce) can coconut milk2 (14-ounce) cans chickpeas, drained and rinsed1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly choppedKosher salt1/4 cup fresh juice from 3 to 4 limes1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
DirectionsCombine cumin, coriander, star anise, cloves, peppercorns, cinnamon, nutmeg, mace, turmeric, and cardamom in a spice grinder and grind to a fine powder. Set aside.Heat oil, butter, or ghee in a large saucepan over medium-high heat until melted (or until oil is shimmering). Add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan. headtopics.com
Transfer mixture to blender and starting a low speed, slowly increase speed to maximum. Blend until smooth, about 30 seconds. Return mixture to pot. Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in half of cilantro.Read more: Serious Eats »
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