Crockpot Pumpkin and Sweet Potato Curry


You know those nights where you literally cannot think of one thing to make for dinner (besides cold cereal)…. If you’re like me, this happens just about every other night! Between kids, carpools, grocery shopping and checking emails I only have about 3 brain cells left by 6pm. Luckily I have this super yummy, nutritious, vegan curry that will make your tastebuds go wild! The best part… it can be made in the crockpot! Yes, I know, music to a busy lady’s ears. This has quickly become a staple at my house, I make it at least once a week. Don’t let the pumpkin scare you….it makes it super creamy!

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Ingredients:

1 15 ounce can of coconut milk, full fat

2 cups pumpkin puree

2 cups vegetable stock (or chicken)

½ TBSP curry powder

¼ tsp turmeric powder

2 tsp garam masala

1 tsp salt

¼ tsp black pepper

½ onion, diced

2 garlic cloves, minced

3 carrots, chopped

3 cups cubed sweet potato

2 cans garbanzo beans, drained and rinsed

Juice of 1 lime

½ cup raw cashews

Method:

·      Add coconut milk, pumpkin, stock and all spices into crockpot. Whisk.

·      Add in garlic, carrots, potatoes, beans, cashews and lime juice to the mixture. Stir.

·      Cook on low for 6-8 hours.

·      Serve over rice, quinoa or zucchini noodles.

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This entry was posted in crockpot, Dairy_free2, Dinner, Gluten_free2, Uncategorized, Vegan2 and tagged , , . Bookmark the permalink.

One Response to Crockpot Pumpkin and Sweet Potato Curry

  1. Desi says:

    Hi Laurie! Yes! I think it would taste amazing.

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