Easy Slow Cooker Pumpkin, Chickpea and Red Lentil Curry

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. With a prep time of ten minutes, its a perfect weeknight dinner!

INGREDIENTS:

• 2 (15-ounce) cans chickpeas, drained
• 1 medium yellow onion, diced
• 2 medium cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 cup split red lentils, rinsed
• 1 cup pumpkin puree
• 1 tablespoon curry powder*
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt + more to taste
• 1 (15-ounce) can coconut milk (I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry)
• FOR SERVING:
• White rice, brown rice or cauliflower rice
• Fresh lime wedges
• Cilantro leaves

DIRECTIONS:

• Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. 
• Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
• The curry will be a bit thin at first; it thickens up as it sits.
• Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Source: Kitchentreaty.com