Slow Cooker Pumpkin Coconut Curry
Slow Cooker Pumpkin Coconut Curry is the ultimate cozy dish, perfect for chilly evenings or festive gatherings. This creamy, fragrant curry combines sweet pumpkin with rich coconut milk, creating a delightful blend of flavors that warms your soul. With minimal preparation and effortless slow cooking, you can enjoy a comforting meal that encourages seconds (and thirds). Serve it over fluffy rice or quinoa for a satisfying and nutritious dining experience.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Makes about 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 medium red onion, diced
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 tsp curry powder
- 2 cups fresh spinach or kale
Instructions
- Prep your ingredients by dicing the onion, mincing the garlic, and grating the ginger.
- In the slow cooker, combine pumpkin puree, coconut milk, vegetable broth, chickpeas, onion, garlic, ginger, and curry powder. Mix well.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, stir in fresh spinach or kale until wilted.
- Adjust seasoning if necessary before serving over rice or quinoa with optional herbs as garnish.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For extra depth of flavor, sauté onions and garlic in olive oil before adding them to the slow cooker. Feel free to customize by substituting pumpkin with sweet potatoes or adding other vegetables like bell peppers. Store leftovers in an airtight container for up to four days; reheat on the stove with a splash of coconut milk.