Chickpea, Coconut, and Cashew Curry Recipe

Name: Chickpea, Coconut, and Cashew Curry Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 1/2 teaspoons whole cumin seeds, toasted; 1 1/2 teaspoons coriander seeds, toasted; 1 whole star anise, toasted; 2 cloves; 1/2 teaspoon black peppercorns, toasted; 1/2 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg; 1 blade mace; 1/2 teaspoon ground turmeric; 1 black or green cardamom pod; 3 tablespoons vegetable oil, butter, or ghee; 1 small onion, finely minced (about 1 cup); 4 cloves garlic, grated on the medium holes of a box grater; 1 tablespoon fresh ginger, grated on the medium holes of a box grater; 1 small red or green chili, finely chopped; 1/4 teaspoon cayenne pepper; 1/2 cup cashew nuts; 1 (14-ounce) can coconut milk; 2 (14-ounce) cans chickpeas, drained and rinsed; 1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped; Kosher salt; 1/4 cup fresh juice from 3 to 4 limes; 1/2 cup fresh cilantro leaves and tender stems, coarsely chopped