Easy Slow Cooker Pumpkin, Chickpea and Red Lentil Curry

Easy Slow Cooker Pumpkin, Chickpea and Red Lentil Curry

Easy Slow Cooker Pumpkin, Chickpea and Red Lentil Curry

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. With a prep time of ten minutes, its a perfect weeknight dinner!

INGREDIENTS:

  • 2 (15-ounce) cans chickpeas, drained
  • 1 medium yellow onion, diced
  • 2 medium cloves garlic, minced
  • 2 cups low-sodium vegetable broth
  • 1 cup split red lentils, rinsed
  • 1 cup pumpkin puree
  • 1 tablespoon curry powder*
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt + more to taste
  • 1 (15-ounce) can coconut milk (I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry)
  • FOR SERVING:
  • White rice, brown rice or cauliflower rice
  • Fresh lime wedges
  • Cilantro leaves

DIRECTIONS:

  • Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. 
  • Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
  • The curry will be a bit thin at first; it thickens up as it sits.
  • Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Source: Kitchentreaty.com 


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