Apr 2, 2018
Slow Cooker Vegan Red Lentil, Chickpea Curry
INGREDIENTS:
2 (15-ounce) cans chickpeas, drained
1 medium yellow onion, diced
1 tablespoon garlic powder
2 cups vegetable broth
1 cup split red lentils, rinsed
1 cup pumpkin puree
1 tablespoon curry powder
1/4 teaspoon ground paprika
1 teaspoon pink himalayan salt
1 (15-ounce) can coconut milk
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 enjoy!
