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Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry
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Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)
Prep Time Cooking Time Servings
5 people
  • 1 15-ounce cans chickpeas, drained
  • 1 medium yellow onion, diced
  • 2 medium garlic cloves, 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 salt
  • 1 15-ounce can coconut milk
  • White or brown rice (for serving)
  • Fresh lime wedges
  • Cilantro leaves

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1. 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.
3. The curry will be a bit thin at first; it thickens up as it sits.
4. Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Suitable for these diets:

Vegetarian Vegan

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