Slow Cooker Vegan Pumpkin Curry
Deliciously flavored Vegan Pumpkin Curry made in a slow cooker. Serve over rice with cilantro and lime for a complete meal.
Servings: 6
Calories: 505
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion chopped
- 2 medium cloves garlic minced or pressed
- 2 15-ounce cans chickpeas drained
- 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
Instructions
- 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.
- Serve over rice and top with cilantro and lime wedge.
Video
Notes
- Pumpkin: Butternut squash can be used in place of pumpkin.
- Spice it up: Add ½ teaspoon cayenne pepper for a bit of heat.
- Curry powder: Different brands have different salt levels. You may wish to add the salt last, once you taste how salty your curry is.
- Coconut milk: Use full-fat unsweetened coconut milk for the best flavor.
- Refrigerate - Allow the curry to cool then transfer to an airtight container. It will keep for up to 3 days stored in the refrigerator.
- Freeze - Allow the curry to cool completely then transfer to a freezer-safe container. It will keep for up to 3 months stored in the freezer.
Nutrition
Serving: 1g | Calories: 505kcal | Carbohydrates: 65g | Protein: 23g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 410mg | Potassium: 1034mg | Fiber: 21g | Sugar: 10g | Vitamin A: 3387IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 9mg