Go Back
–+ servings
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes

Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)
Yield: 6

Ingredients

  • 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

For serving:

  • White or brown rice
  • Fresh lime wedges
  • Cilantro leaves

Instructions

  • 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.

Notes

* Curry powder brands can vary greatly, but I've tried several in this recipe and it always turns out great. So just use your favorite brand/blend and you should be good to go.

Nutrition Facts

Calories: 400kcal, Carbohydrates: 47g, Protein: 15g, Fat: 19g, Saturated Fat: 14g, Sodium: 410mg, Potassium: 679mg, Fiber: 13g, Sugar: 9g, Vitamin A: 6428IU, Vitamin C: 6mg, Calcium: 99mg, Iron: 7mg