Chickpea Coconut & Cashew Curry

Rinse and dry all produce. Peel and chop onion. Mince garlic and grate ginger. Finely chop red chili (for less heat use only a portion of the chili). Roughly chop the cashews and cilantro. Drain and rinse the chickpeas. Cut limes into quarters. Squeeze the juice of one lime into a small bowl.

Heat vegetable oil in a large saucepan over medium-high heat until oil is shimmering. Add onion, garlic, ginger, and chili. Cook for about 10 minutes, stirring frequently, and scraping bottom of pan until onions and spices are golden brown and starting to blacken in spots

Add cayenne, cashews, and half of garam marsala. Stir for 30 seconds and add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan.

Transfer this stew to blender or food processor and start blending at low speed, slowly increasing to maximum. Blend at maximum speed for 30 seconds or until smooth.

Return mixture to pan. Add chickpeas, spinach, and remaining garam masala, and cook over low heat for about 10 minutes. Stir constantly until heated through and spinach is wilted. Add salt and lime juice to taste. Stir in half of the cilantro.

Transfer to serving bowl, garnish with remaining cilantro, and serve with lime wedges. Enjoy!