Slow Cooker Chickpea, Lentil and Pumpkin Curry

Slow Cooker Chickpea, Lentil and Pumpkin Curry

Prep Time5 minutes
Cook Time3 hours 38 minutes
Total Time3 hours 43 minutes
Course: Dinner
Cuisine: Indian
Servings: 8 cups
Calories: 298kcal


  • 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


  • 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


Calories: 298kcal | Carbohydrates: 36g | Protein: 10g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 816mg | Potassium: 492mg | Fiber: 10g | Sugar: 8g