FALL is finally here! This is my favorite time of year with all of the fall flavors, colors and tastes! This creamy, hearty Indian-inspired dish is one of my family’s all-time favorite dishes. One thing I love about it is that it’s a Slow Cooker recipe, so the prep time is easy-peasy. You can just throw the ingredients in together and then a couple hours later, your house smells amazing and dinner is ready!
Ingredients CLICK HERE to download the recipe
2 cans chickpeas
1 cup pumpkin puree
1 cup lentils (can be brown, red or green)
½ diced onion
2 cups veggie broth
1 can coconut milk
Put the chickpeas, pumpkin puree (Watch out! NOT the Pumpkin PIE mix… just plain pumpkin!), lentils, diced onion and veggie broth together in your Slow Cooker. I usually let that cook on low for about an hour and then add the coconut milk. Cook the rice about the time you add the coconut milk. The curry is usually ready two hours after you begin.
Scoop the curry over the rice and serve. You can add lime, cilantro, or cayenne pepper for extra flavoring if you want.
Even my young kids love this recipe. It’s perfect for a fall get-together or a chilly night in. It also makes great left-overs for lunch at home or work the next day.
From my family to yours!