Slow Cooker Curry | Chickpea and Pumpkin Curry | Slow Cooker Recipes NZ

If you love coconut cream based curries, you will love this delicious, simple and inexpensive recipe.  Make it your own, add different vegetables, add a small amount of cooked chicken at the end.  It's really easy to change and stretch this recipe to suit what's at hand at the end of the week and also to suit your budget.  We love this curry served with creamy mashed kumara (or over rice) and with steamed seasonal or frozen vege.  

Chickpeas keep their size and shape, they're packed with protein and essential nutrients, they're filling which is what makes them a good choice to try and tempt your meat eaters off meat occasionally!

To make this dish even more budget friendly, here's how to cook chickpeas.

Chickpea and Pumpkin Curry

Serves 6-8

Cook on high for 3 hours

2 Tbsp dried garlic granules

2 tsp hot curry powder

2 tsp ground ginger

½ tsp tumeric

1 Tbsp brown sugar

400g can crushed tomatoes in juice

400g can lite coconut cream

3 cups cooked or canned chickpeas

500g pumpkin chopped into 2cm cubes

Add the dry ingredients to the slow cooker, stir to combine.

Add the remaining ingredients, stir to combine and cook on high for 3 hours.

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