Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry

• Vegan
• Gluten free

• Produce

  • 2 (15-ounce cans Chickpeas
  • 1 Cilantro, leaves
  • 2 medium cloves Garlic
  • 1 Lime, Fresh wedges
  • 1 cup Pumpkin puree
  • 1 cup Red lentils
  • 1 Yellow onion, medium

• Canned Goods

  • 1 (15-ounce can Coconut milk
  • 2 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1 White rice

• Baking & Spices

  • 1/4 tsp Cayenne pepper, ground
  • 1 tbsp Curry powder
  • 1 tsp Kosher salt + more

Found on kitchentreaty.com

Description

Ingredients

• 2 (15-ounce) cans chickpeas, drained
• 1 medium yellow onion, diced
• 2 medium cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 cup red lentils, rinsed
• 1 cup pumpkin puree
• 1 tablespoon curry powder*
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt + more to taste
• 1 (15-ounce) can coconut milk (I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry)
• White rice, brown rice or cauliflower rice
• Fresh lime wedges
• Cilantro leaves

Directions

• Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes. The curry will be a bit thin at first; it thickens up as it sits. Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Nutrition