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
- Add all ingredients except coconut milk to slow cooker
- Cook high for 6 hours
- Stir in coconut milk, heat through
- Serve over rice
Recipe Categories: Mains, Slow Cooker