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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
Effortlessly prep a delicious slow cooker curry for dinner tonight with leftovers for flavorful wraps tomorrow.
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 (including some of the oil) and ginger. Set the slow cooker to high heat.
  • Place the pumpkin in the slow cooker, ensuring it is coated evenly. Add the tomato, curry leaves, and 80ml (1/3 cup) water. Cover and cook for 2 1/2 hours until the pumpkin is tender.
  • Combine the chickpeas and cauliflower in the slow cooker. Cover and cook for 20-30 minutes until the cauliflower is heated through. Season generously.
  • Reserve half of the curry for later. Garnish the remaining curry with fresh coriander and a dollop of yogurt. Sprinkle with chili flakes (if desired) and serve with rice.

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