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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Pumpkin, Chickpea, And Red Lentil Curry

6.0

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

¼ teaspoon ground cayenne pepper

1 teaspoon kosher salt + more to taste

1 (15-ounce) can coconut milk

White or brown 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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 4h

Created this week

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