Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 8 hours

Onion & garlic are optional (for those who don't eat)

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!)

Ingredients:

2 (15-ounce) cans chickpeas, drained

1 medium yellow onion, diced

2 medium cloves garlic, minced

2 cups low-sodium vegetable broth

1 cup 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 (I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry)

For serving:

White rice, brown rice or cauliflower rice

Fresh lime wedges

Cilantro leaves

Directions:

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.

* Curry powder brands can vary greatly, but I've tried several in this recipe and it always turns out great. So just use your favorite brand/blend and you should be good to go.

Source: www.kitchentreaty.com