Traditional Curry Vegetarian Version

Traditional Curry with pumpkin, chickpeas and spinach

For all of you who have decided to give a break to meat we’ll present a vegetarian version of Traditional Curry with pumpkin, chickpeas and spinach. It is so tasty that you might forget for the original.


  • 700g raw pumpkin
  • 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


  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.


  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.

We highly recommend that you see the video recipe before cooking: