Description
A creamy and flavorful vegan pumpkin curry made in a slow cooker, perfect for cozy evenings. Packed with spices and nourishing ingredients.
Ingredients
Scale
- 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 the vegetable oil in a frying pan over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes.
- Lower the heat and add the minced garlic, cooking until fragrant, about 2 minutes.
- Transfer the onion and garlic mixture to a 5-quart slow cooker.
- Add the chickpeas, pumpkin, vegetable broth, rinsed lentils, curry powder, cayenne pepper, and kosher salt. Stir gently to combine.
- Cover and set the slow cooker on low for 8 hours or high for 4 hours.
- Once cooked, stir in the coconut milk and serve over rice, garnished with fresh cilantro and lime wedges.
Notes
Adjust the spice level to your preference. This recipe is versatile; feel free to add additional vegetables or spices as desired.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegan, Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg