Easy Slow Cooker Spiced Pumpkin Curry

This healthy vegan pumpkin curry is richly flavorful with a creamy sauce made from coconut milk and pumpkin purée. Easy to make in the slow cooker!


On this brisk and chilly fall day, I’ve prepared for you a piping hot bowl of the most rich and flavorful spiced pumpkin curry.

This is the kind of recipe I love best in the world.

It’s healthy and yet it’s delicious comfort food too.

Oh, and bonus – like a lot of stews and soups – this one tastes even better as leftovers.

What I love most about this pumpkin curry is that it’s vegan and chock full of veggies, and yet it’s so unbelievably comforting and flavorful.

This one has a lot of craveable healthy ingredients like carrots, potatoes, chickpeas, and chopped almonds.

So it’s a vegan recipe that also happens to be very satisfying and filling.

The sauce in this pumpkin curry is ultra rich and creamy because of two key ingredients.

Pure pumpkin purée is key ingredient number one.

Pumpkin has a really mild neutral flavor, but it helps to thicken the sauce and add lots of healthy nutrition.

And coconut milk is key ingredient number two.

The coconut milk adds sweetness and creaminess.

Plus, I love adding a homemade Curry Spice Blend  – which includes cinnamon, ginger, and turmeric – to add lots of rich flavor.

This pumpkin curry is super simple to make in the slow cooker.

Another thing I love about this pumpkin curry: it’s so easy to throw together, and then the slow cooker takes over all the rest.

One tip: to allow the sauce to thicken, remove the slow cooker lid for the last 1 1/2-2 hours of cooking time.

Enjoy this curry anytime you need a big bowl of comfort food on a chilly night.


Here’s the Recipe for Easy Slow Cooker Spiced Pumpkin Curry:

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Easy Slow Cooker Spiced Pumpkin Curry

  • Author: Jen Elizabeth's Journals
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Vegan
  • Method: Slow Cooker
  • Cuisine: Indian Inspired


This healthy vegan pumpkin curry is richly flavorful with a creamy sauce made from coconut milk and pumpkin purée. Easy to make in the slow cooker!



For the Pumpkin Curry:

  • 1 clove garlic, minced
  • 1/3 small onion, roughly chopped
  • 1 yellow bell pepper, roughly chopped
  • 2 cups carrots, roughly chopped (about 3 small carrots)
  • 14-ounce can coconut milk
  • 15-ounce can pure pumpkin purée
  • 2 teaspoons orange zest (from 1 small orange)
  • Curry Spice Blend (see ingredients for Curry Spice Blend, below)
  • 2 cups yellow potatoes, roughly chopped (about 2 yellow potatoes)
  • 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1/3 cup roasted, salted almonds, chopped
  • Fresh cilantro, chopped (optional)
  • Sea salt

For the Curry Spice Blend:

  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon crushed red pepper chili flakes


  1. Add the garlic, onion, bell pepper, carrots, pumpkin puree, coconut milk, orange zest, and Curry Spice Blend to the slow cooker. Season thoroughly with salt. Stir until well combined.
  2. Place lid on slow cooker and cook on High heat for 2 hours.
  3. Add the chickpeas and potatoes. Season thoroughly with salt. Stir until well combined. Cover and continue cooking on High heat for 1 hour more.
  4. Remove the lid from the slow cooker. Continue cooking on High heat for an additional 2 hours, stirring occasionally. Removing the cover will allow the curry sauce to reduce and thicken.
  5. Serve the pumpkin curry over couscous or rice. Top curry with chopped almonds and cilantro before serving.


  1. Be sure to season very thoroughly with salt for this recipe, since it makes a big batch of curry!
  2. 1/4 teaspoon of crushed red pepper will result in a mild curry with just the slightest hint of spiciness. For more heat, add 1/2 teaspoon (or more!)
  3. For the orange zest, use a microplane zester to scrape the bright orange top layer of skin from the orange.
  4. If the curry sauce is too thin, allow it to continue cooking at High heat with the lid off.

Keywords: healthy, slow cooker, Indian, curry, pumpkin, coconut milk, turmeric, pumpkin curry, vegan, vegetarian


For More Recipes You Might Love, Check Out:

Curry Spice Sweet Potato Hummus

Easy Thai: Coconut Curry White Fish

Creamy Curry Pumpkin Soup

Easy Moroccan Slow Cooker Chicken Tajine


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  1. Cathy King
    October 24, 2019 / 7:34 pm

    Hi, could you tell me how do you make your pumpkin puree for your Slow Cooker Spiced Pumpkin Curry.

    Thank you

    • Jen Elizabeth's Journals
      October 24, 2019 / 8:13 pm

      Hi Cathy, I use canned Pure Pumpkin for this recipe (it’s made from 100% pumpkin). I’ve tried making the pumpkin puree from scratch (here are some excellent instructions) BUT I find it takes a lot of muscle, a lot of pots, and a lot of time to prepare from scratch, and then you can’t even taste the difference in the final curry dish. So I do recommend taking the shortcut and using canned pumpkin😄

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