Curried Pumpkin Slow Cooker Stew

If you’re a fan of pumpkin spice in baked goods and lattes,  you’ll love these autumn flavours in savoury dishes too. Both these recipes are delicious, nutritious, (vegan, gluten free and loaded with plant protein) and they use many items you likely already have on hand. 

Curried Pumpkin Slow Cooker Stew 

(Pg.93 in cookbook)

Vegan comfort food at its finest. Note: if your husband is like mine, and panics as the word 'vegan’ don’t mention there’s no meat. This stew is so hearty and delicious he won’t even ask ‘where’s the beef?”

1 onion, chopped

1 sweet potato, chopped in cubes (well washed, leave skin on)

1 cup (250 mL) pure pumpkin puree (not pumpkin pie filling)

1 (540 mL) can chickpeas, drained and rinsed

1 (400 mL) can full-fat coconut milk

1 tbsp (15 mL) curry powder

1 tsp (5 mL) salt

½ tsp (2 mL) each of ground cinnamon, ground ginger and chili flakes

¼ tsp (1 mL) ground nutmeg

1 apple, cored and chopped (leave skin on)

4 cups (1 L mL) lightly packed baby spinach leaves

Garnish

½ cup (125 mL) each; chopped green onions and roughly chopped fresh mint

¼ cup (60 mL) roughly chopped cashews (or peanuts)

● Place chopped onion, sweet potatoes, pumpkin, chickpeas, coconut milk and spices in a slow cooker. Stir until combined. Cover and cook on high heat for 4 hours.

● Stir in apple and spinach and cook, covered, for an additional 15 minutes.

● Garnish each portion evenly with green onions, fresh mint and cashews. Makes

about 8 cups (2 L).

Delicious & Doable Tips:

~ add ⅓ cup (75 mL) of raisins or dried cranberries instead of diced apple.

~ Use any leftover pumpkin puree in Char’s Pumpkin White Bean Dip (recipe here)

Charmaine Broughton

You can get Charmaine's cookbook "Delicious & Doable' at Lemonberry here where you can find this delicious recipe.

You can find Charmaine on her website  www.charmainebroughton.ca and on instagram - @charmaine_broughton