Choosing Chia · by Jessica Hoffman★ 4.9
Slow Cooker Chickpea Pumpkin Curry
NUTRITION · PER SERVING250M COOK
CAL 14%·PRO 18%
CARBS 31G44% OF CAL
7G FIBER14G OTHER10G TOTAL SUGAR
FAT 15G49% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy Thai-inspired curry with chickpeas, roasted vegetables, and coconut milk in a slow cooker or pressure cooker. Warm and nourishing.
mainthaicurrybeans⏲️ slow cookerdairy freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 tbsp vegetable oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp red curry paste
- 1 1/2 tbsp tamari (can use soy sauce or GF soy sauce)
- 1 tbsp coconut sugar (can sub maple syrup)
- 2 cups pumpkin or butternut squash, peeled and cut into cubes
- 2 cups sweet potato, peeled and cut into cubes
- 1 15 oz can chickpeas, drained and rinsed
- 1 1/2 cup spinach
- 4 tbsp crushed peanuts
- cilantro to garnish
- rice to serve (optional)
At a glance
PER SERVING · TIME 250M
CAL 14%·PRO 18%
CARBS 31G44% OF CAL
7G FIBER14G OTHER10G TOTAL SUGAR
FAT 15G49% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 620mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 620MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.