This recipe for coconut chick pea curry is quite decadent! It is a rich curry with toasted spices and creamy coconut milk. Recipe from Serious Eats. Delicious!

1 1/2 teaspoons cumin seeds
1 star anise
1/2 teaspoon black peppercorns
2 cloves
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon mace
1/2 teaspoon turmeric
1 1/2 teaspoons ground coriander
1 tablespoon coconut oil
1 large onion diced
2 green chilis chopped
1 teaspoon minced ginger
1 tomato diced
1 bunch spinach chopped
1/2 cup chopped cilantro
~1 cup dried chick peas soaked and cooked or 2 cans chick peas rinsed and drained
1 can coconut milk
Salt

1. In a skillet, toast cumin seeds, star anise, and black peppercorns. Grind in a coffee or spice grinder with the rest of the spices (cloves cinnamon, nutmeg, mace and turmeric).
2. Heat coconut oil in a saute pan and saute onions until lightly browned, adding the green chilis part way through cooking.
3. Add the spice mix, ginger and tomatoes and cook until the tomatoes become a paste. Add spinach and cilantro, and saute until soft.
4. Add chick peas, coconut milk, and salt to taste. Cook for 10-15 minutes to let the flavors meld.