Name: Vegan Chickpea, Spinach and Peanut Butter Curry
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: South Asia
Ingredients: 15 ml / 1 Tbsp coconut oil; 1 onion, chopped; 1 thumb-sized piece of ginger, finely chopped; 2 garlic cloves, minced; 0.5 red chilli, finely chopped; 5 g / 1 tsp salt; 1 red pepper, sliced; 2 medium tomatoes, chopped; 5 g / 1 Tbsp curry powder; 3 g / 1 tsp ground cumin; 2 g / 0.5 tsp ground turmeric; 30 ml / 2 Tbsp peanut butter; 15 ml / 1 Tbsp tamari or soy sauce; 400 ml / 13.5 fl oz coconut milk; 800 g / 28 oz chickpeas; 200 ml / 6.7 fl oz vegetable stock; 150 g / 5.3 oz spinach; Fresh coriander, to taste; Juice of 1 lime

Vegan Chickpea, Spinach and Peanut Butter Curry

Chickpea Peanut Curry, Chana Peanut Curry, Vegan Peanut Butter Korma

The essentials, at a glance

South Asia Dinner Lunch Main Course Gluten-FreePlant-Based

This is a creamy and hearty vegan curry blending the earthiness of chickpeas with a rich peanut butter base. It offers a satisfying balance of savoury spices and a hint of nuttiness. The addition of fresh spinach and lime provides a bright, nutritious finish.

ProteinProtein 18.0g

FatFat 22.0g

CarbsCarbs 38.0g

Above values do not change with any serving size changes you make below

A Land Shaped by Its Food

Yumpedia: India

Vegan Chickpea, Spinach and Peanut Butter Curry history

The use of legumes and nuts in South Asian cuisine is a longstanding tradition, particularly in regions where plant-based proteins are central to the diet. Chickpeas, known as chana, have been cultivated in the Indian subcontinent for millennia, forming the basis of countless regional curries and snacks.

The integration of peanut butter in a curry context is a modern evolution of traditional nut-based pastes, such as those using cashews or almonds in Mughlai cuisine. These creamy additions were historically used to enrich sauces, providing a luxurious texture and a mellowing effect on the heat of the spices.

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