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Slow cooker chickpea and pumpkin curry vegan
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Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Transform your weeknight dinner routine with this versatile slow cooker curry. Serve over rice tonight and save the rest for delicious wraps tomorrow. Full recipe details in notes.
Ingredients:
  • 60g (1/4 cup) rogan josh curry paste
  • 20.00 ml finely chopped fresh ginger
  • 1kg peeled chopped butternut pumpkin (see notes)
  • 400g can Finely Diced Tomato
  • 2 fresh curry leaves
  • 400g can chickpeas, rinsed, drained
  • 225g frozen cauliflower florets
  • Fresh coriander sprigs, to serve
  • Sliced long fresh green chilli, to serve (optional)
  • Greek-style yoghurt, to serve (optional)
  • Steamed brown basmati rice, to serve
Instructions:
  • In the base of the slow cooker, add the curry paste with some of its flavorful oil and ginger. Set the slow cooker to high heat.
  • Place the pumpkin in the slow cooker and toss to coat. Mix in the tomato, curry leaves, and 80ml (1/3 cup) water. Cover and simmer for 2 1/2 hours, or until the pumpkin is soft.
  • Combine the chickpeas and cauliflower in the slow cooker, cover, and cook for an additional 20-30 minutes until the cauliflower is heated. Season generously.
  • Set aside half of the curry. Garnish the remaining curry with fresh coriander, a dollop of yogurt, and a sprinkle of chili (if desired). Serve hot with rice.

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