This crockpot pumpkin chickpea curry is perfect for meatless Mondays! It is a super easy recipe to make in your crockpot.
This pumpkin chickpea curry is one of my all time favorite vegetarian recipes for the crockpot. It is so good! I cook it all year round and serve it with shredded coconut, chopped peanuts or almonds, and a raisins. I think the toppings make these dish extra fun. I also love to toast some naan bread toasted with lots of garlic and butter to go with it. Toasted coconut rice or basmati rice also pairs really nicely with this dish.
Your friends and family will not miss the meat with this delicious recipe. I love cooking with chickpeas (also called garbanzo beans) and experimenting with different types of chickpea curry. They are very filling and so nutritious!
Another great thing about this pumpkin chickpea recipe is that I can keep all the ingredients on hand. I usually have a white onion laying around and everything else is usually hanging out in my pantry. I absolutely love that I can easily throw everything together.
For this crockpot pumpkin chickpea curry, you will need:
- Ghee or olive oil: You can use ghee for a more authentic curry or use extra virgin olive oil if you don’t have any on hand.
- Garlic, curry powder, cumin, and ground ginger: To give the curry some spice. I highly recommend using Madras curry powder, if possible.
- Carrots: I used baby carrots but regular will also work.
- White onion: You will need one small white onion
- Petite diced tomatoes: You will need one can of petite diced tomatoes (about 14.5 ounces), do not drain.
- Garbanzo beans: Also called chickpeas. You will need two cans (about 15.5 ounces each).
- Pumpkin puree: You will need one can of pumpkin (about 15 ounces). Make sure you get pumpkin puree and not pumpkin pie filling.
- Frozen corn: You’ll need ½ of a cup of frozen corn.
- Evaporated milk: You will need one can of evaporated milk (about 12 ounces). Make sure you get evaporated milk and not sweetened condensed milk. You can also use one can of coconut milk which is usually a little larger (around 13.5 ounces), if needed.
Toppings to add
I love to top this pumpkin chickpea curry with shredded coconut, chopped peanuts or almonds, and a raisins.
You will need a six quart or larger crockpot.
Is this a spicy curry?
This is a very mild and sweet curry. If you are worried about it being too spicy, you can use a little less curry powder.
How to make
Begin by spraying your crockpot with nonstick spray.
Chop the white onion into very fine pieces and then add the onion to your crockpot with the ghee or clarified butter (you can substitute olive oil, if needed).
Then chop the carrots into small pieces, also adding them with the minced garlic into your crockpot.
Rinse and drain your garbanzo beans and add them.
Add the remaining ingredients and stir well.
Cook on low for 6 to 8 hours. Add your choice of raisins, coconut flakes, or peanuts when serving.
- Use Madras curry powder, if possible.
- The toppings really make this curry great so don’t skip them!
Other vegetarian recipes:
Crockpot Pumpkin Chickpea Curry
- Crockpot 6 quart or larger
- 2 tablespoons ghee or clarified butter or sub olive oil
- 2 tablespoons minced garlic
- 1 cup carrots chopped into small pieces
- 1 small white onion chopped
- 1 can petite diced tomatoes (about 14.5 ounces) do not drain
- 2 cans chickpeas (about 15.5 ounces each)
- 1 can pumpkin puree (about 15 ounces) (NOT pumpkin pie filling)
- ½ cup frozen corn
- 1 can evaporated milk (about 12 ounces) or sub canned coconut milk
- 2 tablespoons curry powder I recommend using Madras curry powder
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ cup water
- salt and pepper to taste
- sweetened coconut flakes
- chopped peanuts or almonds
- Begin by spraying your crockpot with nonstick spray.
- Chop the white onion into very fine pieces and then add the onion to your crockpot with the ghee or clarified butter (you can substitute olive oil, if needed).
- Then chop the carrots into small pieces, also adding them with the minced garlic into your crockpot.
- Rinse and drain your garbanzo beans and add them.
- Add the remaining ingredients and stir well.
- Cook on low for 6 to 8 hours. Add your choice of raisins, coconut flakes, or peanuts when serving.