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 or a warming and filling dinner!

slow cooker chickpea pumpkin curry

This curry is EVERYTHING.

Seriously. Besides the fact that this curry practically makes itself, it’s filled with such amazing flavour and is one of those vegetarian dishes that leaves you feeling FULL. (Thank you protein-loaded chickpeas!) 

This week was the first time I took out my slow cooker all year. It’s been sitting in storage and collecting dust while I’ve been focusing on vibrant summery recipes.

But with Fall literally just around the corner, I figured it was time to show my slow cooker some love! 

To be honest I actually forgot just how much I love my slow cooker. And to continue on the honesty train, I don’t use it nearly as much as I should. I think I used it a total of one time last Fall season to make this crockpot Moroccan chickpea stew, and then stuck it away in storage and forgot about it. (Sorry baby, I’ll never do that again!) I’m not totally sure why because after making this slow cooker chickpea pumpkin curry and realizing how much I loveeeee not having to cook dinner, right before dinner, my life is officially changed.

The slow cooker not only makes delicious food, but it helps free up so much time, and gives you the freedom to prepare your dinner hours in advance, when you may have more time on your hands. I prepare this curry in the morning while I’m brewing my morning coffee, turn it on for 8 hours, and then go about my day. Simple as that! 

A few notes on this recipe: 

This curry can be prepared with basically any type of pumpkin or squash. Butternut squash, delicata squash or any others will work well. I love the addition of sweet potato to this recipe to give an additional texture and flavour, but you can always just substitute it for some more squash. 

You can either prepare this dish in your slow cooker on low for 8 hours, or on high for 4 hours. I like to put mine on for 8 hours and prepare it in the morning.

Although you can add the onions and garlic directly to the slow cooker without sautéing them first, I HIGHLY recommend you sauté before adding them in! There is no replacement for the flavour you get from sautéed onions and garlic. This step takes a total of 5 minutes but will give the dish some incredible flavour. 

Also don’t skip out on the peanuts or cilantro on top. Though they’re technically a garnish, they are an essential part of the dish if you ask me and they add another layer of flavour and textures!:) 

slow cooker chickpea pumpkin curry

This slow cooker chickpea pumpkin curry is: 

  • Vegetarian & vegan
  • Naturally gluten-free 
  • Smooth and creamy
  • Practically makes itself 

Onto the recipe! 

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slow cooker chickpea pumpkin curry

Slow cooker chickpea pumpkin curry

  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Main
  • Method: Slow cook
  • Cuisine: Thai

Description

This curry practically cooks itself in a slow cooker! You’ll love how quick and easy it is to make!


Scale

Ingredients

  • 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 soy sauce (gluten-free if needed) 
  • 1 tbsp coconut sugar (can sub honey, maple syrup…etc.)
  • 2 cups pumpkin or butternut squash, peeled and cut into cubes
  • 2 cubs sweet potato, peeled and cut into cubes
  • 1 can chickpeas, drained and rinsed
  • 1 cup spinach
  • 3 tbsp crushed peanuts
  • cilantro to garnish

Instructions

  1. Heat the oil in a pan on medium-high heat, then add the onions and saute for 2-3 minutes.
  2. Lower the heat to medium and add the garlic, letting cook for another 2 minutes. Remove from the heat.
  3. Add the vegetable broth, coconut milk, red curry paste, soy sauce, coconut sugar to the slow cooker and mix until combined.
  4. Next add the onions & garlic, pumpkin, sweet potato and chickpeas mixing everything together.
  5. Cook on high for 4 hours, or on low for 8 hours.
  6. 10 minutes before serving, add in the spinach and mix into the curry. Cover and let cook for 10 minutes.
  7. Serve over rice and top with crushed peanuts and cilantro.

Notes

1 1/2 tbsp of soy sauce was about enough for me, but I additionally added a little bit of salt and pepper to the final dish. Saltiness will vary depending on the brand of both & soy sauce you use, so taste and adjust to your liking. Don’t skip out on the crushed peanuts! They add a great layer of flavour and texture to the curry.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 376
  • Sugar: 17g
  • Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 70g
  • Fiber: 13g
  • Protein: 12g

Keywords: Vegetarian slow cooker recipes, Healthy slow cooker recipes, crockpot curry recipe

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