A warm and hearty vegan slow cooker pumpkin curry that’s sure to satisfy on a cold fall or winter night. 
I don’t hate the day when I decide it’s time to bring to the slow cooker out of the storage closet and into the kitchen. It’s usually some day in October when the temperatures start to drop and the heaters start to kick on in our apartment. The leaves have already started to fall and outside is a sea of red, yellow and orange.
But the million dollar question is what is the worthy recipe that will kick off slow cooker season in our household. This year it was curry.
I’m a big fan of curry. I’ve been eating it since the first Thai restaurant opened up in my hometown when I was in high school. And I ate loads of it when I traveled to Thailand a few years back. And today I love a good Indian curry, filled with warming spices like turmeric, coriander, cloves, ginger, fenugreek and paprika. Today’s recipe is a slow cooker curry that’s kind of a hybrid between Indian and Thai. It’s made with Indian curry powder but has coconut milk, lime juice and peanut butter like you might find in Thai curry.
But the real beauty of this recipe is the fact that you can add all your ingredients, set it and forget it. Can I get an AMEN for the slow cooker?! I honestly don’t know what I’d do without it. Oh, JK, I do know – I’d spend hours upon hours in the kitchen. No thank youuuuu.
I used chickpeas as the plant-based protein source because canned chickpeas are super easy and are a good source of fiber, folate and wait for it, protein. They’re also full of zinc, which is an important mineral for immune support (which I talk more about in my e-book Nourish Your Namaste: How Nutrition and Yoga Can Support Digestion, Immunity, Energy and Relaxation). Plus, I think chickpeas make an awesome base for a curry because they’re super hearty and filling. The kale and red bell pepper is added towards the end and provides an extra pop of color and a little more texture to the dish.
Serve with rice, cilantro, chopped peanuts and a squeeze of lime and you’re ready to roll.
Vegan Slow Cooker Pumpkin Coconut Curry
(11 votes, average: 3.64 out of 5)
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- Yield: Serves 8
Ingredients
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 cans (15.5oz) chickpeas, drained and rinsed
- 1 (15oz) can pumpkin puree or 1 3/4 cups
- 1/4 cup peanut butter
- 1 (13.6oz) can coconut milk
- 1 1/2 cups vegetable broth
- 1 1/2 tablespoons curry powder
- 1 1/4 teaspoons salt
- 1 small bunch kale, roughly chopped
- 1 red bell pepper, sliced
- 1/2 lime, juiced
- Rice, chopped peanuts, cilantro and lime for serving
Instructions
- In a 5 quart slow cooker, add onion, carrot, garlic, chickpeas, pumpkin, peanut butter, coconut milk, vegetable broth, curry powder and salt. Cover and cook on low for 8 hours or high for 4 hours.
- Stir in kale and red bell pepper and cook for another hour, leaving slow cooker uncovered. Add lime juice.
- Serve with rice, chopped peanuts, cilantro and lime.
Tell me, what’s your first recipe you made in the slow cooker this season?
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For more pumpkin inspiration, check out my recipes below!/p>
Vegan Turmeric Pumpkin Soup
Made this tonight and I did add a ton of ginger, some garlic chili paste and a bit of oyster sauce, overall loved it served over noodles, very Pad Thai like since the flavor was very Thai inspired. (We don’t even like kale but it worked well in this recipe!)
Love these additions!! Glad you enjoyed it!
Made this tonight in my instapot with a few tweaks and it turned out fantastic! I added a little minced ginger, can of fire-roasted tomatoes, some sweet potato, and lime juice. Otherwise exactly as written. Put over turmeric-scented quinoa. Yum!!
That sounds good to me. 🙂 Thanks, Julie!
What a great recipe! I am wondering if there is something else I can use instead of peanut butter?! I am allergic but love the idea of this dish!
Are you allergic to tree nuts as well? If not, I’d say you could try almond butter. Otherwise, I’d just omit it – there’s plenty of flavor to go around without it. Enjoy!
Sunflower seed butter is a great sub for pb in recipes like this!
This is amazing! Thank you so much. I can believe how easy it was to make for such a complex range of taste and texture 🙂
I’m British and it reminds me of a wonderful four months I spent in New England in the Fall five years ago, when I got a taste for pumpkin!
Oh how nice! I’m so glad this recipe reminds you of your time in New England! Love recipes that evoke fond memories :). Thanks for sharing, Rebecca!
Love a good slow cooker recipe!!
Same! Thanks, Megan.
Kara, this looks perfect for fall! You’ve inspired me to get my instant pot out of the box!
Woohoo! Time to bust out the IP!
Okay, this looks so good! I have been loving curry more and more lately. This looks like the next perfect recipe to try out. Thanks for sharing!
Thanks, Brittany!
I have been having a lovely time eating this! Thank you for a great recipe which I will definitely make again.
So glad to hear it, Karen! Thanks for sharing 🙂
OK I have a video going live tomorrow about ways to use up canned pumpkin and as a result I have A LOT of canned pumpkin on hand. SO making this!!
Haha perfect timing!! Hope you enjoy, Deanna!
Love this idea! Such a great way to put pumpkin AND the slow cooker to work!
Yes!! Thanks, Lauren 🙂
Made this yesterday. So good! Wondering how many calories in a serving?
So glad you liked it, Donna! I don’t provide the nutrition facts for my recipes because of my nutrition philosophy which you can read more about here: https://karalydon.b.wpstage.net/about/
Totally craving this now. Yum!
Thanks, Lauren!
You had me at pumpkin, but then the peanut butter… swooning! Love this recipe! Pinning. 🙂
Ha! Thanks, Katie!!