Traditional Indian Curry with Pumpkin, Chickpeas, and Spinach

For everyone looking to take a break from meat, we present our favorite vegetarian version: Traditional Indian Curry with Pumpkin, Chickpeas, and Spinach. Incredibly delicious, velvety, and aromatic.

The Perfect Pair: Pumpkin and Chickpeas

The combination of pumpkin and chickpeas is one of the most balanced and complete pairings in plant-based cooking:

• Slow Carbs and Plant Protein: Chickpeas are an exceptional source of plant-based protein and complex carbohydrates, providing a steady stream of energy without causing sharp spikes in blood sugar levels.
• Fiber and Volume: Both pumpkin and chickpeas are rich in soluble and insoluble fiber. When cooked in a rich, spiced tomato sauce, they absorb the liquid and flavors, creating a deep sense of fullness and comfort.
• Flavor Balance: The gentle sweetness of the pumpkin perfectly complements the slightly nutty taste of the chickpeas, while traditional Indian spices tie both ingredients together in a velvety harmony.

YOU WILL NEED:

• 700g raw pumpkin
• Traditional curry spice kit
• 3 medium onions (300g)
• 4 cm ginger (1 tbsp grated)
• 7 garlic cloves (1 tbsp grated)
• 800g tomatoes (tinned)
• 250g boiled chickpeas
• 400g spinach
• 10 tbsp oil
• 1-2 fresh chilies (optional)
• salt

PREPARATION:

1. Chop pumpkin into equal pieces.
2. Finely chop onion, garlic and chilies (if using).
3. Puree/grate 7 garlic cloves and 4 cm piece ginger.
4. Clean and chop spinach.

COOKING:

1. Heat 10 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.
2. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
3. Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.
4. Add 700g chopped pumpkin with 1 tsp salt.
5. Add the contents of package №2 (and optionally package Chili) and stir constantly 1 minute before adding 800g canned tomatoes and a can of water.
6. Pour in 250g boiled chickpeas.
7. Cover with a lid and cook for at least 40 minutes or until the pumpkin is tender.
8. Add 400g spinach and simmer covered for 5 minutes.

See How We Made It

To guarantee perfect results in your kitchen, we highly recommend watching our detailed video guide before you begin: