Slow Cooker Vegan Pumpkin Curry Recipe
Slow Cooker Vegan Pumpkin Curry Recipe is a delicious and comforting meal that is perfect for fall and winter months. This hearty and flavorful curry is made with pumpkin puree, chickpeas, and a blend of fragrant spices, making it a satisfying and nutritious meal for vegetarians and vegans alike.
Ingredients
- 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
- Over medium-high heat, heat oil in a frying pan. Sauté the onion for three minutes, or until translucent.
- Add the garlic and lower the heat to medium. About 2 minutes later, cook until fragrant.
- Transfer to a 5-quart slow cooker after removing from heat. To combine all the ingredients, add them all to the bowl and stir well.
- For 8 hours on low or 4 hours on high, cover and cook.
- Add cilantro and lime wedges to the rice and serve over rice.