Slow Cooker Pumpkin Curry
You asked for it and here it is, another slow cooker dinner for your recipe box! Ok, more like your Pinterest “Healthy Recipe” board or better yet your “Healthy Baby Led Weaning” pinterest board.
2 Ways To Cook Pumpkin Curry
This healthy baby led weaning recipe cooks in about 4-6 hours on the low setting of your slow cooker/Crockpot. Cook times can vary significantly from one slow cooker to another so if yours runs hot to cook for the lesser time.
If you don’t have a slow cooker or you forgot to set it before work… You can also cook this exact recipe in the oven, just pour in a casserole dish and bake at 150ºC (300ºF) for 2.5 hours.
Optional Saute
For extra flavour, I like to cook the onions until browned and gently saute the garlic, ginger, cumin seeds and cardamon seeds before starting the slow cooker. I do this in the slow cooker pot (removed from the heating device) on top of the stove. You can just throw it all in if you’d like, it just may have slightly less robust flavour.
Garlic and Coriander Pitta Naans
These are DELICIOUS! If you’re looking for a super simple dinner, you could omit the toasting but I HIGHLY recommend you make them! If you want to save time you can mix the oil and garlic ahead of time so all you have to do is brush it on and pop the naan bread on the pan for just a few minutes on each side. I don’t recommend toasting ahead of time since the olive oil will make the pitta soft after a while.
Dunnes Stores
This healthy slow cooker recipe is sponsored by Dunnes Stores. They carry a beautiful variety of fresh ingredients like these vibrant little pumpkins!
If you make this recipe please do tag me on Instagram #babyledfeeding and Facebook @babyledfeeding ! I always love seeing your creations.
Aileen xoxoxo
Here are some of my favourite vegetarian recipes
Slow Cooker Pumpkin Curry
Prep time
10 minutes
Cook time
4-6 hours in slow cooker
Servings
2 Adults & 2 Children
Ingredients
2 tablespoons rapeseed oil
2 tablespoons coconut oil
3 small red onions finely diced
4 cloves garlic crushed
1 heaped tablespoon grated ginger
1 heaped teaspoon cumin seeds
6 cardamon pods deseeded
1 heaped teaspoon ground coriander
1/2 teaspoon garam masala
2 teaspoons turmeric
Juice 1 lime
1 x 400g tin tomatoes
1 x 400g tin coconut
2 tablespoons tomato puree
4 kaffir lime leaves
4 cups peeled pumpkin (2 small pumpkins) chopped into large chunks
2 x 400g tins chickpeas
4 Mini-Pittas
1 clove garlic crushed
1 tablespoon olive oil
Fresh coriander to serve
Method
- Heat the rapeseed and coconut oil in a pan over high heat.
- Add the onions and cook stirring often until they start to brown then add in the garlic, ginger, cumin seeds and cardamom seeds and cook for 2 minutes.
- Add the remaining spices along with the lime juice, tomatoes, coconut, tomato puree and lime leaves, then stir well.
- Pour the onions and garlic into the slow cooker, add the pumpkin and chickpeas, stir again then place the lid on and slow cook at a low setting for 4-6 hours. Tip: If you don’t have a slow cooker pour the contents of the pot into a casserole dish and bake at 150ºC (300ºF) for 2.5 hours.
- To make the Pitta’Nans, mix the garlic and oil together, then use a pastry brush to rub over both sides of the pitta. Heat a dry pan over medium heat and toast both sides until they start to brown slightly.
- Serve the curry with a sprinkle of finely chopped coriander, garlic pitta naans.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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