Slow Cooker Chickpea, Lentil and Pumpkin Curry

Name: Slow Cooker Chickpea, Lentil and Pumpkin Curry
Prep time: 5 min
Cook time: 218 min
Total time: 223 min
Ingredients: 38 oz chickpeas (2 19oz cans, drained); 2 medium onion (diced); 3 tsp chopped garlic; 2 tsp minced ginger; 3 cups vegetable broth; 1 cup lentils (dry, not canned); 1-1 1/2 cups pumpkin puree (1 cup is barely pumpkiny, add more if you want more pumpkin); 2 tbsp curry powder; 1/2 tsp cayenne pepper; 15 oz coconut milk (one can); butter; salt; pepper; lime (fresh cut for serving); cilantro (for serving); basmati rice (for serving)

Print Recipe

Slow Cooker Chickpea, Lentil and Pumpkin Curry

Prep Time5

Cook Time3 38

Total Time3 43

Course: Dinner

Cuisine: Indian

Servings: cups

Calories: 298kcal

Ingredients

38 oz chickpeas 2 19oz cans, drained
2 medium onion diced
3 tsp chopped garlic
2 tsp minced ginger
3 cups vegetable broth
1 cup lentils dry, not canned
1-1 1/2 cups pumpkin puree 1 cup is barely pumpkiny, add more if you want more pumpkin
2 tbsp curry powder
1/2 tsp cayenne pepper
15 oz coconut milk one can
butter
salt
pepper
lime fresh cut for serving
cilantro for serving
basmati rice for serving

Instructions

Melt some butter in a medium skillet on medium heat. Once melted add the onions, season liberally with salt and saute for about 3 minutes until the onions just begin to soften, then stir in the garlic and ginger and saute another 2 minutes til fragrant
Add the onions, chickpeas, lentils, pumpkin, curry powder, cayenne, salt and pepper to a slow cooker, pour over the vegetable stock, stir to fully combine. Cover and cook on high for 3 hours, stirring once every hour and checking the liquid level. If at any time the liquid gets too low, top up a little with more broth
stir in the coconut milk and cook another 30 minutes
serve with fresh limes, chopped cilantro and basmati rice

Nutrition