As a busy mom, I’m always on the lookout for easy and delicious meals that the whole family will love. This Crockpot Curry has become a staple in our house because it’s so simple to make and incredibly satisfying. I love that I can throw all the ingredients into the slow cooker in the morning and come home to a delicious, nourishing meal in the evening. Plus, the combination of lentils, chickpeas, and pumpkin creates a rich and creamy texture that’s simply irresistible. It’s the ultimate comfort food, and my family can’t get enough of it!
Number of Servings: 4
Prep Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours and 10 minutes
Cuisine: Vegan
Ingredients:
- 1 cup dried green lentils, rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups diced pumpkin or butternut squash
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Equipment/Utensils Required:
- Crockpot or slow cooker
- Cutting board and knife
- Can opener
- Measuring cups and spoons
- Stirring spoon
Preparation Steps:
- In the crockpot, combine the lentils, chickpeas, diced pumpkin, diced onion, minced garlic, diced tomatoes, coconut milk, vegetable broth, curry powder, turmeric, cumin, coriander, paprika, salt, and pepper. Stir well to combine.
- Cover and cook on low for 6 hours or until the lentils are tender and the pumpkin is cooked through.
- Once cooked, taste and adjust the seasoning if necessary.
- Serve the curry hot over cooked rice, garnished with fresh cilantro.
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 17g
- Protein: 17g
Vitamins and Minerals (per serving):
- Vitamin A: 17%
- Vitamin C: 45%
- Iron: 30%
- Folate: 70%
- Potassium: 25%
Crockpot Curry With Lentils, Chickpeas, And Pumpkin
As a busy mom, I'm always on the lookout for easy and delicious meals that the whole family will love. This Crockpot Curry has become a staple in our house because it's so simple to make and incredibly satisfying. I love that I can throw all the ingredients into the slow cooker in the morning and come home to a delicious, nourishing meal in the evening. Plus, the combination of lentils, chickpeas, and pumpkin creates a rich and creamy texture that's simply irresistible. It's the ultimate comfort food, and my family can't get enough of it!
Ingredients
- 1 cup dried green lentils rinsed
- 1 can 15 ounces chickpeas, drained and rinsed
- 2 cups diced pumpkin or butternut squash
- 1 onion diced
- 3 cloves garlic minced
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- In the crockpot, combine the lentils, chickpeas, diced pumpkin, diced onion, minced garlic, diced tomatoes, coconut milk, vegetable broth, curry powder, turmeric, cumin, coriander, paprika, salt, and pepper. Stir well to combine.
- Cover and cook on low for 6 hours or until the lentils are tender and the pumpkin is cooked through.
- Once cooked, taste and adjust the seasoning if necessary.
- Serve the curry hot over cooked rice, garnished with fresh cilantro.
Notes
Nutritional Information (per serving):
- Calories: 380
- Total Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 17g
- Protein: 17g
- Vitamin A: 17%
- Vitamin C: 45%
- Iron: 30%
- Folate: 70%
- Potassium: 25%
