I’m a huge curry fan. Its probably the coconut milk and veggies, okay its all about the coconut milk and veggies. This recipe from Veggie Lisa will satisfy any curry lover and its vegetarian.
It’s:
Warm
Comforting
Satisfying
Rich but healthy
Not too spicy
Perfectly sweet
And loaded with veggies
The end result? A super simple, veggie-packed (Vegetarian and GF-friendly) curry that will please a crowd. Even those on the fence about curries should try this recipe as it’s heavy on the coconut milk and light on the spices. I think you’re going to love it.
Enjoy!
Crockpot Pumpkin and Sweet Potato Curry
- 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
In a CrockPot add coconut milk, pumpkin, chicken stock and all spices and whisk together. Add in garlic, carrots, potatoes, beans, cashews and lime juice to the mixture, mix well. Cook on low for 6-8 hours. Serve hot over rice, quinoa or zucchini noodles.
