Here’s a confession: when I go long periods of time without updating this blog, I feel so incredibly guilty. Not only do I feel internal guilt (because this blog started out as a passion project of mine, and I’ve suddenly gotten way too busy to post anymore), but I also feel an obligation toward you all to post consistently. I mean, who wants to follow a blog that only shares content once every blue moon?
Phew. Okay. With that out of the way, let’s dive right in.
Last night, in the midst of this guilt and anguish over how I’ve abandoned you guys as of late, I poured through our kitchen pantry to see what ingredients we had on hand. Chickpeas – check. A sweet potato – check. Drawers full of herbs and spices, many of which haven’t been touched in weeks – check.
As my hubby and kids slept, I started to feel the creative juices flowin’. It’s still 90-degrees here in Tucson but that doesn’t mean I don’t wish I was wearing cozy sweaters, drinking warm tea, and snuggling up by the fire. We probably have several weeks of summer left here… but maybe, just maybe, if I channeled my inner fall goddess, I could encourage autumn to come a little sooner.
So… curry it is.
The real game-changer in this recipe is the pumpkin. I intended to leave the Crock-Pot cooking overnight so I could check it in the morning, but I was worried that my slow cooker (which tends to run a little warmer than usual) would ruin the curry. The LAST thing I wanted was to wake up in the morning with dry, flaky, gritty curry that would just end up down the food disposal.
By adding a can of pumpkin (and a few cups of vegetable stock), the curry turned out perfectly! It added the perfect amount of flavor, color, and consistency that I was looking for. Don’t skip this ingredient, or you’ll just regret it.
Also, totally optional: but if you wanted to take this recipe up a notch, here’s a pro tip. About an hour before turning the Crock-Pot off, add a can of coconut milk. Full fat, coconut cream, reduced fat – doesn’t matter. Whatever floats your boat will work. It will add another layer of flavor of creaminess to your recipe but might make it a little runnier. If you choose to add this step, I’d dial back the vegetable stock a little – probably just one less cup (2 instead of 3).
Crock-Pot Pumpkin, Lentil & Chickpea Curry
Total Time: 15 minutes prep, 8 hours cooking
Yields: 6 servings
- 2 15-oz. cans of chickpeas, drained
- 1 medium onion, chopped
- 1 sweet potato, chopped
- 2 cloves of garlic, minced
- 3 c. of vegetable broth (or 2, if adding coconut milk)
- 1 c. dry red lentils
- 1 15-oz. can of pumpkin puree
- 2 tbsp. curry powder
- 1/4 tsp. red cayenne powder (to taste)
- Salt to taste
- Optional: 1 15-oz. can of coconut milk
- Put all of the ingredients (except the coconut milk, if you’re adding that later) in the Crock-Pot.
- Cook on low for 7-8 hours.
- If adding coconut milk, pour that into the Crock-Pot approximately 1 hour before serving.
- When done, stir thoroughly and serve over rice.