Print

Vegan Slow Cooker Pumpkin Coconut Curry


  • Yield: Serves 8 1x
Scale

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

  1. 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.
  2. Stir in kale and red bell pepper and cook for another hour, leaving slow cooker uncovered. Add lime juice.
  3. Serve with rice, chopped peanuts, cilantro and lime.