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.
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.