Slow Cooker Pumpkin Curry
Easy and healthy vegan recipe that serves the whole family! Set it and forget it in your crockpot or slow cooker and come home to a healthy dinner!
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
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
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