Slow Cooker Pumpkin Coconut Curry Recipes

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SLOW COOKER PUMPKIN COCONUT CURRY



Slow Cooker Pumpkin Coconut Curry image

If you love the flavors of Indian cuisine, this slow cooker dish is a KEEPER!

Provided by Julie Chiou

Categories     Main Course

Time 6h5m

Number Of Ingredients 14

15 ounce unsweetened full fat coconut milk
2 cups pumpkin puree (not pumpkin pie filling)
1 cup chicken stock
1/2 tablespoon curry powder
1/4 teaspoon tumeric powder
2 teaspoon garam masala
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/2 large onion (diced)
1 clove garlic (minced)
3 carrots, (cut into 1-inch pieces)
3 cups sweet potatoes (cut into 1-inch cubes)
2 chicken breasts (cut into 1-inch cubes)
Juice of 1 lime

Steps:

  • In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
  • Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
  • Cook on low for 6 hours.
  • Serve over rice!
  • Refrigerate leftovers in an airtight container for up to seven days.

Nutrition Facts : ServingSize 1 Serving, Calories 184 kcal, Carbohydrate 26 g, Protein 12 g, Fat 3 g, Fiber 6 g, Sugar 8 g

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY



Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry image

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 8h10m

Number Of Ingredients 13

2 (15-ounce) cans chickpeas (drianed)
1 medium yellow onion (diced)
2 medium cloves garlic (minced)
2 cups low-sodium vegetable broth
1 cup split red lentils (rinsed)
1 cup pumpkin puree
1 tablespoon curry powder*
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt + more to taste
1 (15-ounce) can coconut milk
White or brown rice ()
Fresh lime wedges
Cilantro leaves

Steps:

  • Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
  • The curry will be a bit thin at first; it thickens up as it sits.
  • Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 g, ServingSize 1 serving

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