Slow Cooker Pumpkin, Chickpea & Red Lentil Curry

Submitted by Megan Allphin - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 1 medium yellow onion (diced)
• 2 cans chickpeas (drained, 15 ounce)
• 2 medium cloves garlic (minced)
• 2 cups low-sodium vegetable broth or chicken broth
• 1 cup split red lentils (rinsed)
• 1 cup pumpkin puree
• 1 Tbsp. curry powder*
• 1/4 tsp. ground cayenne pepper
• 1 tsp. kosher salt + more to taste
• 1 can coconut milk (I use full-fat for this recipe (lite will probably still taste great but might result in a thinner curry, 15 ounce)
• 1 white rice (brown rice or cauliflower rice)
• 1 fresh lime wedges
• 1 cilantro leaves

Instructions

1. 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.