Pumpkin & chickpea curry

Servings

2

  • 2 can chickpeas drained
  • 1 piece onion medium, diced
  • 2 cup vegetable broth
  • 1 cup red lentils
  • 1 cup pumpkin puree
  • 1 tbsp Indian curry paste (mild or medium, depending on preference)
  • 1 tsp salt
  • 1 can coconut milk
  • 1 dash cayenne powder to taste
  • 1 cup water

Instructions

  1. Add all ingredients except coconut milk to slow cooker
  2. Cook high for 6 hours
  3. Stir in coconut milk, heat through
  4. Serve over rice
Recipe Categories: Mains, Slow Cooker
Meal Types: Dinner, Lunch
Cuisines: Asian, Indian