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- 1 medium pumpkin (about 3-4 pounds), peeled and diced - 1 can (15 oz) chickpeas, rinsed and drained - 1 medium onion, chopped - 3 cloves garlic, minced - 1 inch piece of ginger, grated - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 2 tablespoons red curry paste - 1 tablespoon peanut butter - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric - 1 teaspoon salt - 1 tablespoon lime juice - Fresh cilantro for garnish - Cooked rice or quinoa for serving If you can't find pumpkin, use butternut squash. It has a similar taste and texture. For coconut milk, you can try almond milk, but it will change the flavor. If you're looking for a nut-free option, skip the peanut butter. You can replace it with sunflower seed butter or tahini. For a different protein, use lentils instead of chickpeas. I love adding fresh cilantro on top for a burst of flavor. If you want more herbs, try fresh basil or mint. For dried herbs, you can use dried basil, thyme, or even curry leaves. Each of these adds a unique twist to the dish and enhances the overall flavor. 1. Start by peeling the pumpkin. Cut it in half and scoop out the seeds. 2. Dice the pumpkin into 1-inch cubes. This helps it cook evenly. 3. In your slow cooker, add the diced pumpkin. 4. Rinse one can of chickpeas and drain well. Add them to the cooker. 5. Chop one medium onion and add it to the pot. 6. Mince three cloves of garlic and add that too. 7. Grate one inch of fresh ginger and toss it in. 8. In a bowl, mix one can of coconut milk with one cup of vegetable broth. 9. Add two tablespoons of red curry paste and one tablespoon of peanut butter to the bowl. 10. Sprinkle in one teaspoon of ground cumin, one teaspoon of ground coriander, one teaspoon of turmeric, and one teaspoon of salt. 11. Whisk everything together until it is smooth. 12. Pour this mixture over the pumpkin and chickpeas in the slow cooker. 13. Stir to make sure all the ingredients blend well. 14. Cover the slow cooker with the lid. 15. Set it to cook on low for 6-8 hours or on high for 3-4 hours. - Prep Time: This recipe takes about 15 minutes to prepare. - Cooking Time: Let it cook for 6-8 hours on low or 3-4 hours on high. - Total Time: You will spend around 6 hours and 15 minutes to 8 hours and 15 minutes from start to finish. - Make sure to cut the pumpkin into even pieces. This helps it cook at the same rate. - If you want softer pumpkin, cook it on low heat. - Check the pumpkin at the 6-hour mark. If it is not tender, cook it longer. - Stir the curry halfway through cooking. This helps distribute the heat and flavors. - Adding lime juice at the end brightens the taste and enhances the pumpkin's flavor. To boost the flavor of your pumpkin curry, start with spices. You can adjust the red curry paste to your taste. If you like it spicier, add more. Try adding a pinch of cayenne pepper for heat. You can also swap peanut butter for almond butter if you prefer. For a different taste, replace cumin with garam masala. This adds warmth and depth. Fresh herbs like basil or mint can also add a nice touch. Using a slow cooker is simple and fun. First, layer your ingredients correctly. Place dense items like pumpkin at the bottom. This helps them cook evenly. Always make sure the lid is on tight. This keeps the steam in for tender veggies. Avoid opening the lid too often, as this lets heat escape. Stick to the cooking times for the best results. For a creamy curry, coconut milk is key. If your curry is too thick, add more vegetable broth. If it’s too thin, remove the lid for the last hour of cooking. This helps the liquid evaporate. Stirring gently in the middle of cooking can also help mix the flavors. Adding lime juice at the end brightens the dish and balances the richness. {{image_2}} This pumpkin curry is already vegan and gluten-free! You can feel great about serving it to everyone. If you want to make it even more special, use fresh pumpkin. Just peel and cube it as your base. This adds a nice, fresh taste. You can also swap out the peanut butter for almond butter if you prefer. It keeps your curry creamy and rich. Chickpeas are a star in this dish, but you can add other proteins too. Try lentils for a different texture. They cook well in the slow cooker and soak up the flavors. You can also use tofu. Just cut it into cubes and toss it in with the other ingredients. If you eat meat, chicken or shrimp can work too. Add them halfway through cooking for the best results. To make your curry even tastier, think about adding more flavors. A splash of soy sauce or tamari gives a nice umami kick. If you like heat, toss in some red pepper flakes or sliced chili peppers. You can also add vegetables like spinach or bell peppers. They add color and extra nutrition. Experiment with fresh herbs too. Basil or mint can bring a fresh twist. To store leftover pumpkin curry, let it cool down. Once cool, place it in an airtight container. It can stay in the fridge for up to five days. Make sure to seal it well. This keeps the flavors fresh and prevents spills. When you're ready to eat, take out the curry. You can reheat it on the stove or in the microwave. For the stove, place it in a pot over low heat. Stir it often to keep it from sticking. If using a microwave, heat it in short bursts. Stir between each burst to heat evenly. This helps the spices blend well again. You can freeze pumpkin curry if you make a big batch. Use a freezer-safe container. Leave some space at the top; the curry will expand. It can last for up to three months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave for a quick thaw. After thawing, reheat it until hot. Enjoy your delicious curry anytime! Yes, you can use fresh pumpkin. Fresh pumpkin gives a rich flavor. Peel, seed, and chop it into small cubes. You need about 3-4 pounds of fresh pumpkin for this recipe. This will make your curry taste fresh and bright. To add spice, you have a few options. You can add more red curry paste. Start with one extra tablespoon and taste as you go. You can also add chopped fresh chili peppers. Jalapeños or Thai chilies work well. If you want a different flavor, try adding cayenne pepper. I recommend serving this curry over cooked rice or quinoa. Both absorb the sauce well. You can also pair it with naan bread for a nice touch. Fresh cilantro on top adds color and flavor. A lime wedge on the side gives a zesty kick. This blog post covers how to make a tasty slow cooker pumpkin curry with chickpeas. We explored key ingredients, substitutions, and herbs for added flavor. I detailed each cooking step, including tips to achieve tender pumpkin. You learned about spice adjustments and storage for your leftovers. Consider trying variations like vegan options or protein additions for more fun. In conclusion, this recipe is simple and flexible. Enjoy experimenting with it, and savor the delicious results!

Slow Cooker Pumpkin Curry with Chickpeas

Warm up this fall with a delightful cozy autumn pumpkin chickpea curry! This easy recipe combines tender pumpkin, hearty chickpeas, and aromatic spices simmered to perfection. Ready in as little as 15 minutes of prep and bursting with flavor, it's a comforting dish that's perfect for chilly days. Click to explore the full recipe and discover how to make this delicious curry that will nourish your body and delight your taste buds!
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Ingredients
  

1 medium pumpkin (about 3-4 pounds), peeled and diced

1 can (15 oz) chickpeas, rinsed and drained

1 medium onion, chopped

3 cloves garlic, minced

1 inch piece of ginger, grated

1 can (14 oz) coconut milk

1 cup vegetable broth

2 tablespoons red curry paste

1 tablespoon peanut butter

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon salt

1 tablespoon lime juice

Fresh cilantro for garnish

Cooked rice or quinoa for serving

Instructions
 

Begin by preparing the pumpkin: peel it, remove the seeds, and cut it into 1-inch cubes.

    In the slow cooker, add the diced pumpkin, rinsed chickpeas, chopped onion, minced garlic, and grated ginger.

      In a separate bowl, whisk together the coconut milk, vegetable broth, red curry paste, peanut butter, ground cumin, ground coriander, turmeric, and salt until smooth.

        Pour the coconut milk mixture over the pumpkin and chickpeas in the slow cooker. Stir to combine everything well.

          Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pumpkin is tender.

            Once cooked, stir in lime juice to enhance the flavors.

              Taste and adjust seasoning as needed.

                Prep Time, Total Time, Servings: 15 mins | 6-8 hours cooking | Serves 4

                  - Presentation Tips: Serve the warm curry over cooked rice or quinoa in deep bowls, garnished with fresh cilantro. Add a lime wedge on the side for extra zest!