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Crockpot Pumpkin, Chickpea and Red Lentil Curry

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This simple, vegetarian crockpot meal is full of warm flavors- it’s the perfect meal for busy fall nights.

Crockpot Pumpkin, Chickpea and Red Lentil Curry

3.67 from 6 votes
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Course: Main Course
Cuisine: American
Keyword: Crockpot Pumpkin, Chickpea and Red Lentil Curry
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours 20 minutes
Servings: 6
Calories: 820kcal


  • 30 ounce chickpeas (garbanzo beans), canned
  • 1 medium onion
  • 2 clove garlic
  • 2 cup vegetable broth
  • 1 cup lentils, raw
  • 1 cup pumpkin, canned
  • 1 tablespoon curry powder
  • 1/4 teaspoon red pepper/chili flakes
  • 1 teaspoon sea salt
  • 1 cup coconut milk
  • 1 cup brown rice, raw
  • 2 tablespoon cilantro

Serve With

  • 2 cup pieces mango


  • Drain and rinse chickpeas; add to crockpot.
  • Dice onion, mince garlic; add to crockpot.
  • Pour in broth, rinsed lentils, pumpkin puree, curry powder, cayenne pepper and salt. Stir to combine.
  • Cook on low 8-10 hours or high 5-6 hours. Once finished, stir in coconut milk and allow to cook for 30 minutes longer.
  • At this time, cook rice as directed on package.
  • Serve curry over rice, topped with cilantro leaves; mango on the side.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 820kcal | Carbohydrates: 120g | Protein: 30g | Fat: 28g | Saturated Fat: 20g | Sodium: 1523mg | Fiber: 20g | Sugar: 15g

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