Slow Cooker Vegan Pumpkin Curry

Sauce Fanatic

1 tablespoon vegetable oil 1 medium yellow onion, chopped 2 medium cloves garlic, minced or pressed 2 (15-ounce) cans chickpeas, dranied 2 cups pumpkin peeled and cut into cubes 2 cups low-sodium vegetable broth 1 cup split red lentils, rinsed 1 tablespoon curry powder ¼ teaspoon ground cayenne pepper 1 teaspoon kosher salt 1 (15-ounce) can coconut milk

Heat oil in a frying pan over medium-high heat. Add the onion and saute until translucent, about 3 minutes. Lower the heat to medium and add the garlic. Cook until fragrant, about 2 minutes.

Rremove from heat and transfer to a 5-quart slow cooker. Add all the remaining ingredients and stir to combine.

Cover and cook on low for 8 hours or high for 4 hours.