I know. Pumpkin curry? Yes. I did. And it was so. darn. good.
My house is the most basic house on the block. Baked pumpkin bread is coming out of the oven every other night, we have pumpkin coffee, pumpkin almond milk, pumpkins scattered around the house, and then I made pumpkin curry.
Well, we decided that we enjoy being basic [girls] because ‘being basic’ tastes darn, freaking delicious.
So this pumpkin curry… you’ll definitely want to bookmark this one. I was pretty pleased with how it turned out. This recipe was inspired by my friend Katie, the Healthy Eating Specialist at Whole Foods Lamar. She was sampling this curry in the store and it was delicious.
Hamilton Beach has graciously provided me with this awesome ‘Set & Forget 6 QT. Slow Cooker‘ and I wanted to put it to use. I decided to slow cook the pumpkin, instead of baking it. I’ll tell ya… our kitchen is tiny, and when I am roasting squash and potatoes at 400 degrees, our kitchen is a furnace. I just sweat and cook, sweat and cook– not a good combo. The slow cooker kept so much heat trapped, it was fantastic.
And you can win your very own slow cooker! Stay tuned for details.
After the pumpkin was done, I decided I wanted all fresh pumpkin in my dish. I used 3 cups as chunks, and 3 cups pureed. The puree thickens the curry very nicely.
This recipe is actually a piece of cake (or pumpkin?). I halved the pumpkins and gutted out the middle. Then I cut a few more slices so it would fit in the slow cooker.
I set the pumpkin in the slow cooker, and when I got home, I just diced up the onions, garlic and ginger and threw the rest of the ingredients in a skillet! I bet you could also make the full thing in the slow-cooker– you just need to pre-cube the pumpkin.
There’s nothing like pumpkin curry finished off with some pumpkin bread, a scoop of pumpkin ice cream and a pumpkin espresso on the side…. right?
Oh, and don’t forget to enter to win YOUR Hamilton Beach ‘Set & Forget 6 QT. Slow Cooker’ below!
Vegan Pumpkin Curry with Chickpeas [veg] [v] [gf]
Prep Time: 1 hour
Cook Time: 3 hours (in slow-cooker)
Keywords: slow-cooker entree soup/stew gluten-free vegan vegetarian
- 2 small sugar pie pumpkins (or one large)
- 1 onion, diced
- 1 Tbsp fresh ginger
- 3 cloves garlic, minced
- 3 Tbsp curry powder
- 2 tsp cayenne pepper
- 1 can light coconut milk
- 1 can garbanzo beans, drained
- 2 Tbsp brown sugar
- 1 tsp salt
- Fresh Cilantro
For the Pumpkin
Cut the pumpkin in half and scoop out the seeds and insides.
Cut the pumpkin halves in 3-5 slices.
Place in slow cooker on high for 2.5 hours, or until fork tender.
Once the pumpkin is done and slightly cooled, chop the pumpkin into cubes. Save 3 cups as chunks.
Place 3 cups chopped pumpkin in a blender and blend to a puree.
For the Curry
In a large pan, sauté the onion, ginger and garlic.
Once the onion are translucent, add the curry powder and cayenne pepper. Stir for 1-2 minutes to let the spices open up.
Add the pumpkin cubes, pumpkin puree, coconut milk, brown sugar and salt.
Bring to a simmer and serve over brown rice or quinoa.
Note: Although the slow cooker was provided by Hamilton Beach, all opinions and recipes are my own.