Skip to Content

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!


  • 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)
  • White rice, brown rice or cauliflower rice
  • Fresh lime wedges
  • Cilantro leaves


  • 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.


< Go Back
Back to top