The most genius way to get dinner ready with the least amount of effort is to use a slow cooker or crock pot. You’re probably getting the idea by now that my cooking style is low maintenance and delicious. This recipe is both of those things for sure, with a seasonal twist. Now, keep an open mind here, because when you think curry, you may think spicy. while there is some serious spice involved, this is more sweet than anything. Plus it’s vegan and still really satisfying. The perfect fall comfort food!

Ingredients

  • 1/2 yellow onion
  • 2 15oz cans chickpeas
  • 1 15oz can red lentils
  • 1 cup pumpkin puree
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1 cup (uncooked) rice

Directions

  1. Dice onion
  2. Combine all ingredients except the rice in your crock pot and stir.
  3. Set on high for 4 hours.
  4. Stir rice in around 30 minutes remaining.
  5. Done

If you’re planning on setting this up when you’ll be out of the house for more than 4 hours, you can cook this on low for 6 hours and cook the rice on the side. Just add the rice in and let it absorb the liquids for a few minutes. You’ll get the same flavor!

Hope you love this recipe! Take a picture and tag me on Instagram so I can see your creation!

@ERICA_HIJINKS

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