You’ve arrived at the easiest, creamiest, coziest Pumpkin Chickpea Curry Recipe around. If you’re a pumpkin lover, this chickpea and lentil curry is for you!
Seriously, this pumpkin chickpea curry is so easy, yet so good. Throw it all in the Crock Pot in the morning, and with a pot of rice added to the mix, you’re good to go in the evening.
The lentils add heft and protein; the chickpeas are just plain awesome as always; the pumpkin contributes to a creamy, slightly sweet base that pairs so perfectly with the curry spices.
This recipe came about one morning not long ago when I was prepping for this Slow Cooker Pumpkin Red Lentil Chili. The lentils were in, the pumpkin puree was in, the onion was in … and then I realized I really wasn’t feeling chili. What I was really craving was something akin to this chickpea curry, a recipe a friend had recently tried and enthusiastically described and I couldn’t get it out of my head.
And so I decided to go that direction instead. The result was incredible, and with a couple of minor tweaks to the original experiment, this creamy, satiating curry recipe was born. And this it’s been a family favorite ever since.
So what’s in this Pumpkin Chickpea Curry recipe?
Slow Cooker Pumpkin, Chickpea, & Lentil Curry Ingredients
- Chickpeas – protein!
- Split red lentils – MORE protein!
- Pumpkin puree – vitamins, creaminess, and deliciousness
- Vegetable broth – can substitute water for a more budget-friendly but still delicious result
- Curry powder – of course
- Cayenne – for a smidge of heat
- Coconut milk – for a comforting creaminess
To make this delicious Pumpkin Chickpea Curry, it’s just a matter of dumping all of the ingredients except the coconut milk into your Crock Pot, and letting it simmer all day. About 30. minutes before dinner, stir in the coconut milk and start some rice. Spoon your chickpea lentil curry over the rice, green it up with some cilantro, and dig in.
I really like to double this recipe, adding all of the ingredients (except coconut milk) to a freezer bag. Then I label, freeze, put it in the fridge the night before a hectic day, and then add it to the Crock Pot that morning for just about the easiest dinner around. Plus, who doesn’t need a bowl of creamy, hearty comfort at the end of a busy day?
Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry
- 2 (15-ounce) cans chickpeas (drianed)
- 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*
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt + more to taste
- 1 (15-ounce) can coconut milk (I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry)
- 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.
Great recipe! It is truly easy and delicious, not one of those “easy” recipes that take 2 hours to prepare. Mine only required 4 hours cooking (on high). It was done and starting to burn on the edges by 4.5 hours. I will be making this again…and again.
Hi Laura! Thanks so much; I’m so glad you like the recipe. 🙂
I am so full. I suppose I shouldn’t have had that second helping of curry, but it was just. so. good. (Even my 6-year-old liked it. 😀 ) We will definitely be adding this to our regular dinner rotation. (I can eat rice and curry in the summer, too, right? Anything that doesn’t require me to turn on my oven makes me very happy 😉 )
Haha this is an absolute favorite of ours too! Recently I’ve been making a version without pumpkin, adding potatoes and some frozen peas at the end. I eat it for breakfast, lunch, and dinner, ha. I need to get that recipe out there too!
I want to make this for a potluck the night before. What is the best way to reward it? Overn, microwave or back in slow cooker?
Hi Elizabeth, personally I would just stick it back in the Crock Pot on high, then once it’s hot, I’d switch it to WARM. So easy for a potluck!
This is one of our favorite crockpot recipes. I always add a bag of frozen spinach when I add the coconut milk. It adds color to the curry, veggie nutrients and also tastes amazing. 🙂
I love that idea!
This recipe was delicious!! Thank you so much. I just have one question since I made so much and am about to go away: can this freeze all right?
Awesome recipe! It was excellent in spite of forgetting the pumpkin. This will be on the regular meal rotation for us. Thanks for the recipe!
Such a simple and delicious recipe! Thank you 😊
So glad you liked this one! Thank you so much for the review.
Thank you so much for this recipe, sooo good!! Added a TBS of curry paste and some chopped up carrots. Turned out exactly how I imagined. Served over barley.
Where do you buy the split red lentils?
Hi Barbara, I’m so sorry I didn’t respond to this question sooner! They’re usually in the bean section of decently-stocked grocery stores, or in the bulk section.
I make this nearly every week and I NEVER get sick of it, it is literally the best curry I’ve ever had in my life. Thank you should much for sharing this recipe!
Thank you so much, Michelle! Your review made my morning. 🙂 I’m so glad you like this one!
GOSH, I love this recipe. This time I forgot I meant to start it at lunch, so I did it in the Instant Pot – sauteed the onions and spices a bit first, then did 10 minutes on manual, then added the coconut milk and simmered. Also forgot cilantro, so used some mint. It was still fantastic!
Hi Betsy! Thanks so much for your review. The Instant Pot sounds like such a fabulous way to make this curry – and the mint? Yum! Thank you for sharing!!
I absolutely love this recipe but it always seems to burn a bit and sticks to the sides of my slow cooker. It’s always really difficult to get off the slow cooker sides. Any suggestions for making it not stick? I normally do on 8-10 hrs on low. Thanks!
Hmm. Slow cooker and Instant Pot recipes can be so tricky because the appliances can really vary! I’d suggest adding a bit more water or broth and see if that makes a difference.
Great recipe. I am trying to change the family eating habits and steer away from meat based diet, I am happy to found tasty recipes like yours. Thanks!
So glad you liked this one! Thanks, Neomi!
All the flavors in this recipe work so well with each other. Also, all of your pictures are stunning! I love curries and I can’t wait to try this one out!
Thank you so much, Jacob!
Really grateful for this recipe. My oven hasn’t been working for a few weeks and I am slow cooking a lot. This was easy and tasty. I am going to freeze some that I haven’t added the coconut milk to yet. Thanks.
I’m so glad this is a keeper for you! Great idea for freezing. I hope you’re able to get your new oven soon. Ours went out a couple of years ago and I didn’t realize how much I would miss it! It was tough!
This recipe looks delicious, and I can’t wait to try it! Have you cooked this on the stove top before, for those who might not have a slow cooker?
We’ve made this recipe a bunch of times but use fresh kabocha squash instead of pumpkin. Usually end up adding kale or some greens but it is so quick to prepare and very filling.
Sounds delicious! I’m going to have to try that. Thanks!
I made this for dinner lastnight. It was incredibly easy and SO GOOD.
I’m so glad it was a winner for you! I’m ALMOST ready to start making pumpkin things. Not quite, but close! 🙂
My son in college lived this and would like to make it. Can it be made on top of a stove since he does not have a slow cooker?
So easy, so delicious! Loved adding a lot of lime and cilantro – yummy – thank you! I would add more cayenne next time for a kick.
I just made this, and the lentils and about half of the chickpeas completely disintegrated. Is this the intention, or did I cook it too long?
Split red lentils do disintegrate when cooked – they give a nice thickness to the dish. Chickpeas on the other hand should not disintegrate! Might be worth cooking for less time if you try it again.
How big is a serving size for 400 calories? 1 cup? Grams?
This is delicious and quite literally the easiest slow cooker recipe ever! Anyone can make this. Especially easy for me since I used garlic powder and onion powder haha. I get too gassy and bloated when using the real versions (sad!!). I added chopped fresh spinach when I added coconut milk near the end. Thanks!!! Will make again regularly.
This was super easy and amazing
This is actually the most delicious vegan dish I ever made!! And it was so easy too! Thank you so much for this recipe <3
This recipe is AMAZING!! I have tried SO many curry recipes looking for that extra something (AKA the really good flavor I used to find when I got takeout) and could never find it until I tried this one!
This is the BEST curry recipe ever and I love that I can put it on before I leave for work and come home to a house that smells amazing and a meal that is so good!! I didn’t have any red lentils so I just omitted them and it was still SO GOOD. THANK YOU!!
I’m so glad it was a hit for you! Love it! Thank you so much for coming back and leaving a review. 🙂
Made this many, many times and it’s always a huge hit. It can’t go wrong. I serve with cauliflower rice. The fresh cilantro and squeeze of lime right before serving are really important to make it pop. You will love it.
So first time making, and didn’t read the recipe closely. I added the coconut milk at the start. What will this do to the recipe! Thanks!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
How would you change this for dried chickpeas? Thanks!
I am really blown away by this recipe, it’s so good. I was nervous because it doesn’t need too many seasonings or anything. It Definitely needs another cup of water or two as you go, stir every 30 mins, because it started to make a dark ring in my crockpot. (I cooked it on high for 4 hours). I added a bag of frozen spinach when I added in the coconut milk.
Adding to my rotation, so happy I discovered this!
I’m so glad you liked it! We just made this for dinner again last week and I remembered how much I loved it too. 🙂 Thanks to reader suggestions I usually add a couple of handfuls of spinach or baby kale. So good! Thanks for sharing about your liquids/Crock Pot. Slow cooker recipes can be difficult because slow cookers vary; smart to keep an eye on it the first time you made it on high!
Thanks again for the review and I’m so glad this one is a keeper for you. 🙂
Absolutely delicious recipe! Next time will add a bit more cayenne for more heat. My family really enjoyed it! Thank you.
I’m so glad this was a winner for you! Love the additional hit of heat. 🙂
This recipe is easy to prepare, absolutely delicious and filling! I saw someone else added curry paste as well so figured why not. Definitely wasn’t disappointed and was a hit with my husband! I was gathering ingredients while in between a busy day and thought I read lemon wedge though. It wasn’t until I went to leave this review that lime is actually the preferred choice 😉 we had a good chuckle but it didn’t taste bad with the lemon either haha
Good to know lemon will work too! 🙂 The curry paste addition sounds great too. Thank you so much for the review!
I made this in my Instant pot using fresh pumpkin I had just processed.. I dumped everything but the coconut milk in and set to pressure cook for 12 minutes and let it natural release for 15. I added the coconut milk before serving. It’s a keeper!
Thanks so much for sharing after trying this in the Instant Pot! I have been wondering. 🙂
Another big upvote for this recipe Kare–so easy and absolutely delicious! Reheats beautifully too! My family loved it and I passed it onto my Mom who made it the next day for she and my picky Dad and they both loved it too! Into the regular rotation it goes! Cheers and thank you!
Woo hoo – so glad it’s a winner for you and your family! Thank you so much for the review. 🙂
Do I need to precook the dry red lentils before the long slow cooker process or is that sufficient? I must confess I haven’t dealt with them before! I’m planning to serve this as one of the three dishes served in slow cookers at a party this weekend….so it will be a sort of dip of sorts! Some of the attendees are vegan so I always like to ensure that we offer several options that everyone will enjoy! Thanks!
Hi Laura, no, no need to precook. Split red lentils cook very fast and will be cooked through by the end of the process. I hope this recipe is a hit!
Thanks so much for the reply! Excited to jump into a new recipe. I love to eat this sort of food, but have never prepared it. Looking forward to tasting it! Thanks!
How would you cook this if you didn’t do it in the slow cooker or insta pot? By the way we love this dish!
Just trying this recipe now. Just have it in the crock pot. I’m wondering why the coconut milk does not get added at the beginning. I have done other recipes with coconut milk and it just gets mixed in from the very beginning.. Thank you! You! The recipe looks really great!
Hi Ann, the coconut milk can separate or look curdled if added at the beginning. When added at the end the result is smooth, creamy, and looks and tastes delicious. 🙂
Thanks for the information re coconut milk. Really like the recipe though want to up the quantity by adding something – not sure what- and increase the spice. I did add Spinach near the end – great, healthy and colorful addition!
I was waiting to comment until I had made this a few times. My family loves this! I incorporated an assortment of suggestions/comments that I found on this page and this is how I have altered the original recipe:
(1) at the beginning I add 2 potatoes (diced), 3 carrots (diced – or if I have leftover matchstick carrots I add a large handful of them with 2 hours left to cook), 6-8oz mushrooms (chopped), I use the whole (15oz) can of pumpkin puree, increase the broth to 2.5 cups, add 2 tsp curry paste, add 2 tsp dry ginger powder (can also use grated fresh ginger if you have it), add 2 tsp tumeric, add 1/4 tsp black pepper. When I add the coconut milk, I also add 1 cup of frozen peas and start making coconut rice – that’s our go-to base to serve this over (we use the recipe from Allrecipes.com). Ten (10) minutes before it’s done I stir in 5-7oz of fresh spinach. Do not forget the fresh lime juice and cilantro – they really makes the flavors come together. Note: I usually cook it on low and 8 hours is enough. Two hours before it’s done I check to make sure that it’s not too dry and burning to the sides. Sometimes I add another splash or two of broth – don’t add too much or it will be too runny after you add the coconut milk – I made that mistake once 🙁 This recipe is part of our regular dinner rotation and makes great leftovers!
Thank you so much for your thoughtful review and for sharing all of your ideas and variations! Can’t wait to try this one again with some of your tweaks.
Question: I feel like I have to add more liquid (I did so far) because after only 1 hour it seemed too much like a paste with still hard split lentils. Really only 2 cups of broth works? I added all other ingredients (except. coco milk right now.) Please advise. Thanks, -Mary
Yes, slow cookers generally don’t need much liquid to cook, plus you add a can of coconut milk at the end. But slow cookers can vary and your slow cooker may evaporate more liquid so perhaps try another cup of broth and see if that makes a difference.
I have to admit that I used to hate pumpkin as a child, but I began to like it when I went to Taiwan to study abroad; I’m not sure why or how. I think I can sense how tasty and nutritious it is now. I enjoy frying pumpkin and making pumpkin soup. I’ll definitely try your recipe. It appears to be a delectable dish. Thank you for sharing the recipe
How would you convert this recipe if you wanted to make it in the Instant Pot?
SO good. Added half of a chicken flavor bouillon cube for a little extra yum.
Made it in the IP Mini – pressure cooked it for 7 minutes, NPR for 5. Added the coconut milk after releasing pressure along with 5 oz baby spinach, as suggested by others. Delicious!