Slow cooker Chickpea Pumpkin Curry
This Slow Cooker Chickpea Pumpkin Curry is a simple and healthy recipe that comes together like magic in your slow cooker. Serve it on top of rice or quinoa for a warming and filling dinner!
A Thai-style pumpkin curry
Looking for a meal that practically makes itself? This Slow Cooker Chickpea Pumpkin Curry is it!
This Thai-inspired curry is filled with such amazing flavour and is one of those vegetarian dishes that leave you feeling FULL. (Thank you protein-loaded chickpeas!) and if you’d like to serve it with a Thai-themed dinner, you can make this Spicy Thai Butternut Squash Soup as an appetizer.
This pumpkin curry is also naturally vegan and gluten-free!
How to cook this recipe in a regular pot
Don’t have a slow cooker (or don’t want to use it?) don’t worry, I gotchu!
To make this recipe on the stove in a regular pot, simply follow the recipe directions, but rather than adding all the ingredients to the slow cooker, you’ll just add them to a pot on the stove.
To cook on the stove, once all the ingredients are added, bring everything to a light boil on medium-high heat, then cover the pot and let simmer on low for 30-45 minutes until the veggies are tender. Then add the spinach in before serving and let it cook for 5 minutes.
How to cook this recipe in an Instant Pot
Put the Instant Pot on sauté mode and sauté the onions and garlic. Then add the rest of the ingredients (except the spinach) and mix.
Next, make sure the vent is on sealing, and then set the instant pot on manual mode and cook on high pressure for 5 minutes. Do a quick pressure release.
Stir in the spinach and let sit for 5 minutes before serving.
Add-ins and substitutions
This curry is SO versatile and can be made with a variety of different add-ins or substitutions. Here are some that I recommend:
- Red pepper
- Red lentils
- Any type of squash
- Any hearty green vegetable (like kale or Swiss chard)
If you don’t like coconut milk, you can simply leave it out or add in some homemade cashew milk.
Tips for making this recipe perfectly
- Cut all the vegetables (Squash and potatoes) evenly as possible so everything cooks evenly.
- When choosing a Thai red curry paste, make sure to read the label. Some brands of curry pastes contain shrimp paste in them. I use the Thai Kitchen brand which is vegetarian.
- If making this in a slow cooker, do not skip out on sauteeing the onions and garlic beforehand! This is important to build flavour in the dish. You won’t get the same flavour by adding them raw to the slow cooker.
- If you’d like to make this in a regular pot or Instant Pot, the directions are written in the recipe post (scroll up! 🙂 )
- Serve this recipe topped with fresh cilantro and crushed peanuts (highly recommended)
More slow cooker recipes to try
If you tried this Slow Cooker Chickpea Pumpkin Curry or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
This Chickpea Pumpkin Curry is cozy and delicious and can be made in a slow cooker, Instant Pot or a regular pot on the stove!
- 1/2 tbsp vegetable oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp red curry paste
- 1 1/2 tbsp tamari (can use soy sauce or GF soy sauce)
- 1 tbsp coconut sugar (can sub maple syrup)
- 2 cups pumpkin or butternut squash, peeled and cut into cubes
- 2 cups sweet potato, peeled and cut into cubes
- 1 15 oz can chickpeas, drained and rinsed
- 1 1/2 cup spinach
- 4 tbsp crushed peanuts
- cilantro to garnish
- rice to serve (optional)
- Heat the oil in a pan on medium-high heat, then add the onions and saute for 2-3 minutes.
- Lower the heat to medium and add the garlic, letting cook for another 2 minutes. Remove from the heat.
- Add the vegetable broth, coconut milk, red curry paste, soy sauce, coconut sugar to the slow cooker and mix until combined.
- Next add the onions & garlic, pumpkin, sweet potato and chickpeas mixing everything together.
- Cook on high for 4 hours, or on low for 8 hours.
- 10 minutes before serving, add in the spinach and mix into the curry. Cover and let cook for 10 minutes.
- Serve over rice and top with crushed peanuts and cilantro.
Depending on the brand of tamari or soy sauce you use, you may need to add slightly more (some brands are saltier than others.) so taste the final dish and adjust as needed.
so everything cooks evenly.
When choosing a Thai red curry paste, make sure to read the label. Some brands of curry pastes contain shrimp paste in them. I use the Thai Kitchen brand which is vegetarian.
If making this in a slow cooker, do not skip out on sauteeing the onions and garlic beforehand! This is important to build flavour in the dish. You won’t get the same flavour by adding them raw to the slow cooker.
If you’d like to make this in a regular pot or Instant Pot, the directions are written in the recipe post.
Serve this recipe topped with fresh cilantro and crushed peanuts. (highly recommended)
- Serving Size: 1 bowl
- Calories: 376
- Sugar: 17g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 70g
- Fiber: 13g
- Protein: 12g
Keywords: vegan pumpkin curry, Thai pumpkin curry, slow cooker curry recipe