Go Back
Print

Vegan Slow Cooker Pumpkin Coconut Curry

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan curry perfect for cozy nights, made effortlessly in the slow cooker with pumpkin, chickpeas, and coconut milk.

Ingredients

Vegetables

  • 1 piece onion, chopped
  • 2 pieces carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1 small bunch kale, roughly chopped
  • 1 red bell pepper sliced

Canned Goods

  • 2 cans (15.5oz) chickpeas, drained and rinsed
  • 1 can (15oz) pumpkin puree
  • 1 can (13.6oz) coconut milk

Condiments & Spices

  • 1/4 cup peanut butter
  • 1 1/2 tablespoons curry powder
  • 1 1/4 teaspoons salt

Liquids

  • 1 1/2 cups vegetable broth
  • 1/2 lime juiced

For Serving

  • Rice, chopped peanuts, cilantro and lime

Instructions 

  • Add onion, carrot, garlic, chickpeas, pumpkin, peanut butter, coconut milk, broth, curry powder, and salt to slow cooker. Cover and cook on low for 8 hours.
  • Stir in kale and bell pepper, cook uncovered for 1 hour, then add lime juice.
  • Serve over rice with chopped peanuts, cilantro, and lime.

Notes

This curry is best enjoyed with fresh cilantro and a squeeze of lime for added flavor.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Curry, pumpkin