Name: Vegan Slow Cooker Pumpkin Coconut Curry
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

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.