Pumpkin, Chickpea & Red Lentil Curry
Servings
6
Prep Time
10
Cook Time
480
About This Recipe
Recommended by a mother of vegan fussy eaters, this recipe by Kitchen Treaty makes an ideal plant-based weeknight dinner.
Ingredients
2 cans (425g each) chickpeas, drained
1 medium yellow onion, diced
2 medium cloves garlic, minced
500ml low-sodium vegetable broth
200g split red lentils, rinsed
240g pumpkin puree
1 tablespoon curry powder
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt, plus more to taste
1 can (400ml) coconut milk
White or brown rice, for serving
Fresh lime wedges, for serving
Fresh cilantro leaves, for serving
Instructions
Add all ingredients except the coconut milk to a slow cooker.
Cook on low for 8-10 hours or high for 5-6 hours.
Stir in the coconut milk and cook on low for another 30 minutes.
Serve over rice with cilantro and lime wedges.