Hearty Slow Cooker Vegan Pumpkin Curry for Cozy Nights

This Slow Cooker Vegan Pumpkin Curry is a comforting, easy-to-prepare dish packed with bold flavors, perfect for a nourishing meal.

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Course: Dinner

Cuisine: Indian, Vegan

Keyword: Comfort Food, gluten-free, healthy dinner, pumpkin recipes, Slow Cooker Vegan Pumpkin Curry, Vegan Curry

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings: servings

Calories: 320kcal

2 tbsp Vegetable Oil Provides richness and helps sauté the onion.
1 medium Yellow Onion Adds sweetness and depth to the curry.
2 cloves Garlic Enhances flavor with a robust aroma.
2 cans Chickpeas Drained, acts as a protein source, adding heartiness.
2 cups Pumpkin Peeled and cubed, base ingredient, provides sweetness and texture.
2 cups Low-Sodium Vegetable Broth Adds liquid base and flavor.
1 cup Split Red Lentils Rinsed, thickens the curry and adds protein.
1 tbsp Curry Powder Main spice for flavor; adjust based on personal taste.
0.25 tsp Ground Cayenne Pepper Adds heat; optional, adjust spice level.
1 tsp Kosher Salt Enhances flavor; taste before adding more.
1 can Coconut Milk Full-fat, unsweetened, contributes creaminess and richness.

Heat the vegetable oil in a frying pan over medium-high heat. Sauté the chopped onion until it turns translucent, about 3 minutes.
Add minced garlic to the pan and lower the heat to medium. Cook until fragrant, approximately 2 minutes.
Transfer the onion and garlic mixture to a 5-quart slow cooker.
Mix in the remaining ingredients: chickpeas, pumpkin, broth, lentils, spices, and coconut milk. Stir gently to combine.
Cover the slow cooker and set on low for 8 hours or high for 4 hours until the lentils and pumpkin are tender.
Serve over warm rice, garnished with chopped cilantro and lime wedges.

For extra crunch, top with roasted pumpkin seeds. Always taste your curry toward the end of cooking, and adjust seasoning as needed.