For The Spice Mix (see note above):
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
For the Curry:
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