My Cooking Adventures

Slow Cooker Vegan Pumpkin Chickpea and Lentil Curry

I asked for a crockpot for Christmas one year so I could make yogurt. Note, I didn’t ask for a yogurt maker. I opted instead for a giant clunky device that is not ideal for making yogurt. So I have a crockpot and I mostly forget it’s in my kitchen and it doesn’t get used too often. Every so often, as in the other day, I decide to use it. I found this recipe for a slow cooker pumpkin chickpea and lentil curry. Let’s see how it went:

 

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All ready to cook!

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 followed this recipe pretty much as written. I did use a rather small onion because I really don’t like onion (or cutting them!). I also used 3 cloves of garlic and a bit less than 2 cups of veggie broth because I didn’t want to end up with a soupy mixture. I used whatever color lentils we had, but I skipped the black lentils because they’re a different texture and I’ve learned it doesn’t always look so pretty when the colors blend.

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I served it over broccoli “rice” and brown rice and I had it several times for lunch and dinner the week I made it. It was so tasty and I’ll definitely make it again with a bit more liquid next time.

 

 

Note: Instructions for each recipe can be found on the website I link to. I am only posting the ingredients because these are not my recipes, just my adventures in cooking. When I eventually post my own recipes, I will provide full instructions and cook times, etc.

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