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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

Description

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!


Scale

Ingredients

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

Instructions

  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.

Notes

  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