Slow Cooker Butter Chickpeas with Pumpkin
A healthy and satisfying take on the classic Indian-style butter masala dish made with chickpeas and pumpkin. It's vegan, dairy-free, gluten-free, high-protein, rich and creamy!
DIVE INTO THIS ONE!
Lets create our own fake-away night with ease at home with a few simple ingredients to throw into the slow cooker for some meal prep magic!
This insanely delicious recipe is made with key ingredient pumpkin for that melt in your mouth experience paired with nutty chickpeas for that high-protein punch.
Perfect for the freezer if making extra, or if you have some leftovers, Just defrost and reheat to experience this dish all over again.
This recipe has been adapted to be dairy-free with the use of coconut milk and almond butter instead of cows milk
or butter/ghee, which gives this meal that creamy and decadent touch whilst also being healthier for your body, dairy cows, and also the planet.
You can even opt for using light coconut milk which is a staple in my tiny boat kitchen, it's widely available in supermarkets and using light coconut milk decreases the overall fat and saturated fat in this dish, which further helps support those losing weight via a plant-based diet!
If you love curries as much as I do, be sure to check out my Sri Lankan Green Coconut Curry, or the incredible Tofu Tikka Masala, delicious Lentil Curry with Black Rice, and last but not least two of my all time favourites the Spinach Dal
and Tofu Katsu!
Slow Cooker Butter Chickpeas with Pumpkin Recipe
This homemade curry has been lightened up with the use of almond butter and is super easy to whip up for a weekday meal via the fabulous invention of the slow cooker!
Serves 4
INGREDIENTS
- 1 tin chickpeas, drained
- 250g fresh or frozen pumpkin or squash cubes
- 1/3rd cup/80ml coconut milk, can use light coconut milk for low-fat version
- 2 tbsp of almond butter
- 1 medium tomato, diced
- 1 onion, diced
- 2 tbsp tomato paste
- 1 tbsp garlic and ginger paste, can use fresh and mince
- 1 tsp garam masala
- 1 tsp curry powder, can use hot or mild depending on preference
- 1 tsp turmeric
- 1 veggie stock cube, can use low-salt and adjust added salt accordingly
- 1 tsp black pepper
TO SERVE
- 2 cups cooked rice
- 4 tbsp coconut yogurt
- Fresh coriander
METHOD
- Prepare your pumpkin or squash if needed by peeling, and cutting into cubes. Proceed to step two if using prepared or frozen pumpkin.
- Add all of the ingredients to your slow cooker, with just enough water to cover (about 2 cups/500ml), set to low for 6 hours or high for 2 hours.
- The pumpkin should be cooked throughout and soft when serving.
Serve with cooked rice, coconut yogurt, and fresh coriander leaves.
Enjoy!
Recipe by Rose Wyles - The Vegan Nutritionist
For professional assistance in adopting a healthy and nutritious plant-based diet, kindly reach out to me using the form provided below. I can help you address any possible nutrient deficiencies or health concerns and ensure that your nutritional needs are met through the consumption of plant-based foods.
Additionally, use my services to create a customised plan for reaching your health and wellness goals which includes personalised meal plans, nutritional advice, tasty plant-based recipes, and more.
Start your journey to better health and wellness today!
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