Pumpkin, Chickpea, and Red Lentil Curry

Posted byjarrad
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Ingredients

  • 2 (15-ounce) cans chickpeas (drianed)

  • 1 medium yellow onion (diced)

  • 2 medium cloves garlic (minced)

  • 2 cups low-sodium vegetable broth

  • 1 cup split red lentils (rinsed)

  • 1 cup pumpkin puree

  • 1 tablespoon curry powder

  • 1/4 teaspoon ground cayenne pepper

  • 1 teaspoon kosher salt

  • 1 (15-ounce) can coconut milk

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Directions

  • Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours.
  • Stir in the coconut milk and cook on low for another 30 minutes. (The curry will be a bit thin at first; it thickens up as it sits.)
  • Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.