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Slow Cooker Chickpea, Lentil and Pumpkin Curry
RAYMONDS.RECIPES16Ingredients
4Hours
930Calories
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Ingredients
US|METRIC
4 SERVINGS
- 38 oz. chickpeas (2 19oz cans, drained)
- 2 medium onion (diced)
- 3 tsp. chopped garlic
- 2 tsp. minced ginger
- 3 cups vegetable broth
- 1 cup lentils (dry, not canned)
- 1 1/2 cups pumpkin puree (1 cup is barely pumpkiny, add more if you want more pumpkin)
- 2 Tbsp. curry powder
- 1/2 tsp. cayenne pepper
- 15 oz. coconut milk (Canned, one can)
- butter
- salt
- pepper
- lime (fresh cut for serving)
- cilantro (for serving)
- basmati rice (for serving)
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NutritionView More
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930Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories930Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat26g130% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium2000mg83% |
| Potassium1660mg47% |
| Protein32g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate130g43% |
| Dietary Fiber35g140% |
| Sugars12g |
| Vitamin A310% |
| Vitamin C60% |
| Calcium20% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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