Vegan Chickpea, Spinach and Peanut Butter Curry

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.

In contemporary vegan cooking, peanut butter has become a popular substitute for dairy cream or coconut milk alone, adding a depth of flavour and increased protein. This specific combination of spinach and chickpeas is common in home-style cooking across India and Pakistan, where seasonal greens are frequently paired with pulses.

Today, these types of fusion-inspired curries reflect the global diaspora of South Asian flavours, adapting traditional spice profiles to include accessible, nutrient-dense ingredients like peanut butter for a modern, plant-based audience. ■

See the full recipe for Vegan Chickpea, Spinach and Peanut Butter Curry