Crock Pot Pumpkin Curry

This Crock Pot Pumpkin Curry is a creamy and hearty recipe, which uses pumpkin cubes and canned coconut milk. It’s a healthy twist on the classic, ready in about 8 hours and 10 minutes.

Crock Pot Pumpkin Curry 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
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• 1 15-ounce can coconut milk

How To Make Crock Pot Pumpkin Curry

1. Sauté the onion: Heat vegetable oil in a frying pan over medium-high heat. Add chopped onion and cook until translucent, about 3 minutes.
2. Add garlic: Lower the heat to medium, stir in the garlic, and cook until fragrant, about 2 minutes.
3. Transfer to slow cooker: Remove the pan from heat and transfer the onion and garlic to a 5-quart slow cooker.
4. Add remaining ingredients: Stir in chickpeas, pumpkin, vegetable broth, red lentils, curry powder, cayenne, salt, and coconut milk. Mix well to combine.
5. Slow cook: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the lentils and pumpkin are tender.
6. Serve: Spoon over cooked rice and top with chopped cilantro and a wedge of lime.

Recipe Tips

• Can I use butternut squash instead of pumpkin?
  Yes, butternut squash is a perfect substitute if pumpkin isn’t available.
• How to make it spicier:
  Add up to 1/2 teaspoon of cayenne pepper for extra heat.
• Best coconut milk to use:
  Always go with full-fat, unsweetened coconut milk for a richer flavor.
• Do I need to pre-cook the lentils?
  No, just rinse them—split red lentils cook perfectly in the slow cooker.
• Can I add greens like spinach?
  Yes, stir in fresh spinach during the last 10 minutes of cooking.

What To Serve With Pumpkin Curry

This dish is filling on its own, but pairs well with:

• Steamed jasmine or basmati rice
• Warm naan bread or roti
• A side of cucumber yogurt salad
• Pickled onions or mango chutney
• A refreshing lime soda or iced tea

How To Store Pumpkin Curry

Refrigerate:
Let the curry cool completely, then store in an airtight container in the fridge for up to 3 days.

Freeze:
Cool the curry and place in a freezer-safe container. Store for up to 3 months. Thaw overnight in the fridge before reheating.

Pumpkin Curry Nutrition Facts

• Calories: 505 per serving
• Carbohydrates: 65g
• Protein: 23g
• Fat: 19g
• Saturated Fat: 14g
• Sodium: 410mg
• Fiber: 21g
• Sugar: 10g
• Potassium: 1034mg
• Calcium: 118mg
• Iron: 9mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned pumpkin instead of fresh cubes?
It’s best to use cubed pumpkin for texture, but canned can work if you want a smoother curry.

Is this curry vegan and gluten-free?
Yes, it’s naturally vegan and gluten-free with the listed ingredients.

Can I make this in an Instant Pot?
Yes, cook on high pressure for 10 minutes and allow a natural release.

Will green or brown lentils work?
They will, but they take longer to cook and have a firmer texture.

What kind of curry powder should I use?
Use a mild or medium yellow curry powder; adjust based on your spice preference.

Try More Recipes:

• Crock Pot Pumpkin Cobbler
• Crock Pot Pumpkin Chili
• Crock Pot Pumpkin Cake