This Instant Pot Coconut Red Lentil Soup is hearty, full of flavor, and so easy to make.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Instant Pot Coconut Red Lentil Soup
• Ingredients
• How to Make Instant Pot Coconut Red Lentil Soup
• More Instant Pot Lentil Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Other than Instant Pot hard-boiled eggs (they’re so easy to peel), lentil soup is my favorite thing to make in the Instant Pot. I love how the high-pressure environment infuses the lentils with all of the flavors around them. It’s hearty, delicious, and easy to make.

I have a very old recipe on Kitchen Treaty for a slow cooker coconut red lentil soup, but I wanted to make a version in the Instant Pot. So I tested ingredients and ratios and eventually settled on this Instant Pot Coconut Red Lentil Soup.

Not a super exciting story, but it is what it is, and resulted in a great new soup recipe for my keeper files, so I consider that a win!

Why You’ll Love Instant Pot Coconut Red Lentil Soup

• Fairly simple – the list of ingredients isn’t super short, but I think you’ll find this one comes together really simply.
• So full of flavor! – I love to finish this one with a squeeze of lemon and serve it with a side of warm buttered naan. Nothing better!
• Excellent leftovers – This is a great one to make for meal prep or just enjoy for lunch the next day after a hearty lentil soup dinner.

Ingredients

• Oil – I like to use a neutral cooking oil like vegetable or avocado oil. Olive oil is fine, but I find the flavor of the spices doesn’t come through quite the same.
• Onion & carrots – For a backbone of flavor and some extra nutrition.
• Garlic – A couple of cloves of fresh garlic for lots of flavor.
• Curry powder – Use your favorite curry powder from the store or you can make your own homemade curry powder, if you prefer.
• Coriander – An extra bit of coriander adds nice earthy flavor.
• Ginger – The ginger flavors complement the curry spices so well. I like to use fresh ginger, but in a pinch, ground ginger works fine.
• Vegetable broth – I’ve used water for this soup too, which is fine, but I prefer the added flavor of using veggie broth.
• Chickpeas – I like how they add a bit more fiber, protein, and texture to this Instant Pot red lentil soup.
• Diced tomatoes – One can. Plain diced tomatoes are great, or you can use fire-roasted for a smoky boost.
• Crushed red pepper – For a little hit of heat.
• Coconut milk – One can of full-fat coconut milk.
• Lentils – For this recipe, you’re going to want split red lentils, otherwise known as masoor dal. Split red lentils have had their hull removed and are split in half so that they cook faster and don’t keep their shape, instead thickening the soup with their lentil goodness.
• Fresh lemon juice & cilantro – For topping the soup.

This Instant Pot Coconut Lentil Soup is tasty, easy, and super hearty! It freezes well and makes an excellent meal prep soup recipe. I hope it’s as big a winner in your house as it is in ours!

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Instant Pot Coconut Red Lentil Soup

This hearty and full-of-flavor soup is so easy to make in the Instant Pot! Veggies, garlic, and ginger join up with curry spices + red lentils and chickpeas, then finished with coconut milk, for a creamy, protein-packed, stick-to-your-ribs soup.

Keyword instant pot coconut red lentil soup, instant pot lentil and chickpea soup, instant pot red lentil soup

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6 cups

Calories 484kcal

Author Kare

Ingredients

• 2 tablespoons vegetable oil can substitute another neutral-tasting cooking oil such as canola or avocado oil
• 1 medium yellow onion diced [about 1 1/2 cups]
• 3/4 cup diced carrots diced about the same size as the chickpeas
• 2 medium cloves garlic minced
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 2 cups low-sodium vegetable broth
• 15 ounces chickpeas 1 can; drained and rinsed
• 14 ounces canned diced tomatoes 1 can
• 1 1/2 cup dried red lentils rinsed and sorted
• 1 tablespoon minced fresh ginger can sub 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes can sub 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 14 ounces coconut milk one can

For topping

• fresh cilantro
• lemon juice

Instructions

• Set the Instant Pot to "saute." Add the oil. When the oil is hot, add the onions and carrots. Sauté, stirring occasionally, until tender, 5-6 minutes. Add the garlic, curry powder, and ground coriander. Cook, stirring frequently, for one minute until the garlic and spices begin to get fragrant.
• Add the broth, chickpeas, tomatoes, lentils, ginger, crushed red peppers, and salt.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button. Set the timer for 15 minutes.
• The Instant Pot will warm up for 5-10 minutes then start cooking. After the 15 minutes is completed, carefully quick-release by flipping the release valve to "venting." Watch out for steam!
• When the venting is done, you can remove the lid of the Instant Pot. Add the coconut milk and stir until combined. Taste and add more salt if desired.
• Serve with lemon wedges for squeezing over the top and cilantro for garnish.

Nutrition

Serving: 1cup | Calories: 484kcal | Carbohydrates: 57g | Protein: 21g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 319mg | Potassium: 1014mg | Fiber: 21g | Sugar: 8g | Vitamin A: 2822IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 9mg

More Instant Pot Lentil Soup Recipes

• Instant Pot Lentil Vegetable Soup
• Instant Pot Herbed French Lentil & Potato Soup
• Instant Pot Curried Carrot Red Lentil Soup
• Instant Pot Golden Lentil & Spinach Soup

The post Instant Pot Coconut Red Lentil Soup Recipe appeared first on Kitchen Treaty.

This Summer Chickpea Curry is a super simple way to enjoy summer produce while also ushering in cooler fall days. Perhaps begrudgingly. But at least deliciously.

Table of Contents

• The Story Behind the Recipe
• About this Summer Chickpea Curry Recipe
• More Chickpea & Bean Curry Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

So how’s your garden doing? Mine is happy in some places, sad in others. It’s been a cool summer here in the Pacific Northwest, so my pea crop was glorious. My zucchini, on the other hand, is still puny and sad.

Yesterday was Sneak Some Zucchini On Your Neighbor’s Porch Day (have you heard of it? Totally a thing). Sadly, as I went out to my garden and gazed upon my struggling zucchini seedling, I resigned that I wouldn’t be able to participate. Okay, so I’ve never participated. But I’d like to think I could if I wanted to!

Did your neighbor sneak some zucchini onto your porch yesterday? Lucky! I’ve got the perfect recipe for a couple of those bad boys: This Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini. This is the ultimate August recipe – fresh yet comforting, summery yet alllllmost fall-ish. But not quite. Because we ARE NOT ready to go there yet.

About this Summer Chickpea Curry Recipe

This Creamy Coconut Chickpea Curry starts with a base of onion, garlic, ginger, and mild curry powder. You can adjust the heat by adding cayenne or using a hotter curry powder, but I like mine pretty mild. Then, saute the zucchini, add that glorious fresh corn, chickpeas, and VERY GENTLY simmer in an incredible coconut milk-tahini-brown sugar-lemon juice situation.

I originally adapted this recipe from the blog Half Baked Harvest. I know tahini is an unusual ingredient in curry, and I’m not sure where the idea first originated, but I definitely recommend this non-conventional addition. It adds a creamy, nutty backbone to this flavorful chickpea curry.

But the best part? Quite possibly the Persian cucumber garnish. It seems odd at first, but that crunchy, cool counterpoint to the creamy, spicy curry is on point. Did I just use “on point” correctly? If I have to ask, I shouldn’t use it, but there it is.

More Chickpea & Bean Curry Recipes

• These Curried Baked Beans are the perfect summer BBQ side.
• Chickpea & Tomato Curry comes together so quickly and easily. I love this one.
• Slow Cooker Red Lentil & Pumpkin Curry is perfect for fall.
• This Crock Pot Lentil & Chickpea Curry with Potatoes & Peas is super easy – just dump, go, come back, and enjoy!

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Summer Chickpea Curry

This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy coconut milk sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.

Course Main Course

Cuisine American, Indian

Keyword curry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 546kcal

Author Kare

Ingredients

For the curry:

• 2 tablespoons olive oil divided
• 1/2 medium yellow onion diced
• 2 medium cloves garlic minced
• 1 thumb-sized piece ginger peeled and minced
• 1 tablespoon + 1 teaspoon mild curry powder
• 1/8 teaspoon cayenne pepper + more to taste optional – for a bit of heat if your curry powder is extra mild
• 2 medium zucchini quartered and sliced
• 2 cobs of corn kernels cut off
• 1 (15-ounce) can chickpeas, drained
• 1 (14-ounce) can light coconut milk
• 2 tablespoons tahini
• 1 teaspoon brown sugar
• 1/4 teaspoon kosher salt + more to taste
• 1 tablespoon freshly squeezed lemon juice from about half a small lemon
• 1/4 cup chopped cilantro

For serving:

• 2 cups cooked white Basmati rice
• 2-3 Persian cucumbers sliced
• 2 scallions sliced
• Chopped cilantro
• Black & white sesame seeds

Instructions

• Start your rice first thing so that it’s ready when your curry’s ready.
• Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
• Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
• Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
• Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
• Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
• Bring to BARELY a simmer – do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
• Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least – I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you’d like a bit more heat.
• To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.

Notes

Adapted from Half Baked Harvest

Nutrition

Calories: 546kcal | Carbohydrates: 73g | Protein: 16g | Fat: 22g | Saturated Fat: 9g | Sodium: 258mg | Potassium: 850mg | Fiber: 12g | Sugar: 13g | Vitamin A: 480IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 5mg

The post Summer Chickpea Curry appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind this Peanut Sauce Recipe
• Why You’ll Love It
• Homemade Peanut Sauce Ingredients
• How to Make Peanut Sauce with Coconut Milk
• Can I Freeze Peanut Sauce?
• Ideas for Serving

• Jump to the full, printable recipe
• Read reviews and comments

The Story Behind this Peanut Sauce Recipe

I developed this recipe in 2020, when pantry meals were king! During that time, we found that sauce recipes like this really helped us keep our menus flexible. So when the grocery store is out of one thing, we could still make a delicious dinner happen.

Why You’ll Love It

Peanut sauce with coconut milk goes with so much – it’s excellent with tofu satay skewers, chicken skewers for my guy, broccoli, rice, soba noodles … plus it’s the most delicious dip. Summer rolls, veggies, artichokes … sky’s the limit with this peanut sauce. It’s also fully vegan and gluten-free!

Homemade Peanut Sauce Ingredients

Our very favorite peanut sauce recipe calls for the following ingredients:

• Peanut butter, of course! Creamy – and I like the less-natural, more processed stuff for the smoothest sauce. Talking Jif and friends here.
• Coconut milk. Full-fat, please! It gives this sauce its thick, just, unctuousness. Spell check agrees that “unctuousness” is a word, so I’m going with it.
• Garlic. Because of course!
• Soy sauce or Tamari. Umami baby!
• Curry powder. Yep. Traditional this is not. Tasty it is.
• Brown sugar. That touch of sweet really helps round out all of the flavors.

A couple of notable things this vegan peanut sauce is missing in its ingredient list? No ginger, for one. And no acid like rice wine vinegar or lime juice. I honestly thought it would be better with both, but ginger didn’t add enough to make the cut, and when I tried this with the acid and without, I liked it just as well either way. So why not just cut it and keep it simple?! Sooooo I did.

How to Make Peanut Sauce with Coconut Milk

To make it, simply warm the peanut butter, coconut milk, the garlic, and some water over low heat until melty and combined. Then stir in the remaining ingredients, juuuuust let it simmer, and done. Seriously so easy.

Then, just drizzle away on anything and everything.

Yessss, my friends. This peanut sauce is everything.

Can I Freeze Peanut Sauce?

Yes! Peanut sauce freezes really well. The one variable is the coconut milk. Sometimes it can separate or be a bit grainy upon thawing. So the consistency might not be exactly what it was before, but it still tastes great! To freeze your peanut sauce, transfer to an airtight container or a freezer bag and place in the freezer. It can be frozen for up to three months. Thaw at room temperature for about 30 minutes then warm in a saucepan over the stove if you like.

Ideas for Serving

I love to keep a big batch of this homemade peanut sauce in the fridge for super quick and easy dinners. Lately, I’ve been roasting tofu for me and warming pre-cooked chicken satay skewers from Costco for my guy. Throw in a scoop of rice and some steamed broccoli and it makes for the easiest dinner. And it is SO GOOD. (Did I mention that already?)

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Peanut Sauce with Coconut Milk Recipe

Just 6 ingredients make up this versatile, savory peanut sauce. Drizzle it over tofu, chicken, and broccoli or dip your favorite veggies in. So addicting!

Course sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 321kcal

Author Kare

Ingredients

• 1 cup creamy peanut butter
• 1 (14-ounce) can full-fat coconut milk
• 2 medium cloves garlic minced
• 2/3 cup water
• 2 tablespoons soy sauce or Tamari*
• 2 tablespoons brown sugar
• 2 teaspoons curry powder
• A pinch or two of kosher salt to taste – optional

Instructions

• Set a medium saucepan over low heat. Add the peanut butter, coconut milk, garlic, and water. Cook, stirring occasionally, until the peanut butter has melted and the ingredients meld when stirred with a whisk. Be sure to keep just below a simmer – don’t let the sauce boil.
• Add the soy sauce, brown sugar, and curry powder. Stir to combine. Let simmer – just barely! – and then remove from heat.
• Taste and add a pinch or two of salt if you wish. Serve as desired.

Notes

Gluten Free Option

Use Tamari instead of soy sauce.

* If you use Tamari, you’ll probably want to add a bit of salt at the end.

Adapted from the peanut sauce in this recipe from The Girl Who Ate Everything

Nutrition

Calories: 321kcal | Carbohydrates: 13g | Protein: 10g | Fat: 28g | Saturated Fat: 14g | Sodium: 409mg | Potassium: 358mg | Fiber: 3g | Sugar: 8g | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

The post Creamy Peanut Sauce with Coconut Milk Recipe appeared first on Kitchen Treaty.

This is a really simple vegetable barley soup recipe with a hit of unique flavor thanks to curry powder. Chickpeas come along for the ride, as they pair perfectly with curry flavors, are a favorite in soups, and add a nice bit of protein. 

And then we’ve got the veggies. Your standard mirepoix: onion, carrots, and celery. Add some garlic for flavor, then potatoes and cabbage for a nice vegetable-packed situation. 

Oh, and barley, of course! The versatile grain found in soups and stews in grandmas’ kitchens everywhere. It’s chewy, satisfying, and perfect in this Curried Vegetable Barley Soup. 

This is a nice, thick soup (perhaps even more of a “stoup,” thanks for the term, Rachael Ray). Normally when I’m developing a soup recipe, I’d add more broth to the equation, but ultimately I found that I really, really love this thick vegetable barley soup with its veggie-and-barley packed situation. If you want a brothier soup, consider adding 2 more cups of broth (and maybe 1/2 a teaspoon additional curry powder). If you’re down with the thickness, try it stoup-ified! You might just love it as much as we do.

Soup + fall = cooooozy. So happy. 

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Vegetable Barley Soup

This veggie-packed soup has a lovely, easy hit of flavor thanks to curry powder. With its chickpeas, veggies, and barley, it makes for a super hearty (and delicious) dinner.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium yellow onion diced (about 1 cup)
• 1 medium carrot peeled and diced (about 1/2 cup)
• 1 medium stalk celery diced (about 1/2 cup)
• 1 medium clove garlic minced
• 1 teaspoon curry powder
• 4 cups low-sodium vegetable broth
• 1 15-ounce can chickpeas (a.k.a. garbanzo beans), drained and rinsed
• 1 cup diced red potatoes 1-2 medium potatoes
• 2 cups shredded green cabbage about 1/4 of a head
• 1/2 cup barley uncooked
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Set a large soup pot over medium-low heat. When hot, add the olive oil. When that’s hot, add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
• Add garlic and curry powder and cook, stirring constantly, for one more minute.
• Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, barley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
• Remove from heat. Taste and add more salt and pepper if desired. Serve.

The post Vegetable Barley Soup appeared first on Kitchen Treaty.

What’s better than delicious homemade soup?

EASY delicious homemade soup.

Actually, add “simple” to that, too. Simple, easy, delicious homemade soup.

That’s what we have right here!

First, let’s talk about the delicious part. Carrots and ginger, friends, all pureed up in a creamy soup. Need I say more? Okay, I’ll say a more because I’m me.

So, delicious? Check.

Next, we’ve got the “easy.” Well, if you have an Instant Pot, you know about easy. Throw everything in, push a couple of buttons, wait awhile, done. (Even though this recipe does call for one more step – pureeing – but it’s still just about as easy as you can get.)

Simple? Check check. This recipe calls for only 9 ingredients – and that’s if you include the olive oil, salt, and pepper.

I love simple soup recipes like this one – especially when the complex flavor makes it taste like you used way more than the handful of ingredients you did.

Simple, easy, delicious, creamy carrot-lentil soup, right in the Instant Pot. And right in my belly.

Love this Instant Pot carrot red lentil soup!

More Instant Pot Lentil Soup Recipes

• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Herbed French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Vegetable Lentil Soup – Extra easy and packed full of veggies!

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Instant Pot Curried Carrot Red Lentil Soup

Love this souper – err, super – simple recipe! Sweet carrots, aromatic curry spices, a bite of ginger, all pureed with red lentils for a creamy and hearty soup that’s on the table in minutes.

Course Main Course

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium onion diced) (about 1 cup
• 1 tablespoon grated peeled fresh ginger about 1 pinky-size piece ginger
• 1 tablespoon curry powder
• 2 cups baby carrots or about 4 medium carrots peeled and diced large) (about 2 cups total
• 4 cups low-sodium vegetable broth
• 3/4 cup dried split red lentils rinsed well
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Optional garnishes:

• Fresh cilantro
• Coconut milk
• Smoked paprika
• Cayenne pepper

Instructions

• Saute onion for 5 minutes
• Hit the “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer for 10 minutes.
• The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to “venting” – a little at a time at first.
• Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
• Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

Notes

Recipe cook time includes saute time and Instant Pot warm-up time of about 10 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 629mg | Potassium: 570mg | Fiber: 14g | Sugar: 5g | Vitamin A: 10720IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg

The post Instant Pot Curried Carrot Red Lentil Soup appeared first on Kitchen Treaty.

Seriously, this pumpkin chickpea curry is so easy, yet so good. Throw it all in the Crock Pot in the morning, and with a pot of rice added to the mix, you’re good to go in the evening.

The lentils add heft and protein; the chickpeas are just plain awesome as always; the pumpkin contributes to a creamy, slightly sweet base that pairs so perfectly with the curry spices.

This recipe came about one morning not long ago when I was prepping for this Slow Cooker Pumpkin Red Lentil Chili. The lentils were in, the pumpkin puree was in, the onion was in … and then I realized I really wasn’t feeling chili. What I was really craving was something akin to this chickpea curry, a recipe a friend had recently tried and enthusiastically described and I couldn’t get it out of my head.

And so I decided to go that direction instead. The result was incredible, and with a couple of minor tweaks to the original experiment, this creamy, satiating curry recipe was born. And this it’s been a family favorite ever since.

So what’s in this Pumpkin Chickpea Curry recipe?

Slow Cooker Pumpkin, Chickpea, & Lentil Curry Ingredients

• Chickpeas – protein!
• Split red lentils – MORE protein!
• Pumpkin puree – vitamins, creaminess, and deliciousness
• Onion
• Garlic
• Vegetable broth – can substitute water for a more budget-friendly but still delicious result
• Curry powder – of course
• Cayenne – for a smidge of heat
• Coconut milk – for a comforting creaminess

To make this delicious curry, it’s just a matter of dumping all of the ingredients except the coconut milk into your Crock Pot, and letting it simmer all day. About 30. minutes before dinner, stir in the coconut milk and start some rice. Spoon your chickpea lentil curry over the rice, green it up with some cilantro, and dig in.

I really like to double this recipe, adding all of the ingredients (except coconut milk) to a freezer bag. Then I label, freeze, put it in the fridge the night before a hectic day, and then add it to the Crock Pot that morning for just about the easiest dinner around. Plus, who doesn’t need a bowl of creamy, hearty comfort at the end of a busy day?

More Chickpea & Bean Curry Recipes

• These Curry Baked Beans are fast and easy, cooking up completely hands-off in the Crock Pot.
• This chickpea tomato curry recipe is super delicious. We love this one!
• Slow Cooker Red Lentil Chickpea Curry is my everyday version of this same recipe. It has potatoes and peas and some readers like to stir in spinach which is a delicious addition!
• Summer Coconut Chickpea Curry with corn and zucchini is light yet so full of flavor.

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Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)

Course Main Course

Cuisine American, Indian

Keyword curry

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 400kcal

Author Kare

Ingredients

• 2 (15-ounce) cans chickpeas drianed
• 1 medium yellow onion diced
• 2 medium cloves garlic minced
• 2 cups low-sodium vegetable broth
• 1 cup split red lentils rinsed
• 1 cup pumpkin puree
• 1 tablespoon curry powder*
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon kosher salt + more to taste
• 1 (15-ounce) can coconut milk I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry

For serving:

• White or brown rice
• Fresh lime wedges
• Cilantro leaves

Instructions

• Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
• The curry will be a bit thin at first; it thickens up as it sits.
• Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Notes

* Curry powder brands can vary greatly, but I’ve tried several in this recipe and it always turns out great. So just use your favorite brand/blend and you should be good to go.

Nutrition

Calories: 400kcal | Carbohydrates: 47g | Protein: 15g | Fat: 19g | Saturated Fat: 14g | Sodium: 410mg | Potassium: 679mg | Fiber: 13g | Sugar: 9g | Vitamin A: 6428IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 7mg

The post Slow Cooker Pumpkin, Chickpea & Lentil Curry appeared first on Kitchen Treaty.

But hey … better to pin Pure Deliciousness rather than eat it, right? At least, calorie-wise??

Awhile back I pinned this gorgeous image of Red Lentil Coconut Soup from a wonderful blog called Scaling Back. I love the soup pot. I love the bowls. I love the lentils scattered about. Wonderful photo, and the soup? Yum.

My photo? A little less awesome in almost every sense. But this wonderful soup, which I adapted for my beloved Crock Pot,  was making the very quick transition from Crock Pot to table to our bellies, with only a second or two in between to actually snap a picture.

This vegetarian soup is so, so good. With lentils, chickpeas, carrots, and coconut milk, it’s hearty without being heavy. My photo is a bit bland compared to my inspiration, but the soup? Oh, it is not. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top …

Okay, that settles it. I’m making this soup again for dinner tonight.

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Slow Cooker Red Lentil, Chickpea, & Coconut Soup

With lentils, chickpeas, carrots, and coconut milk, this amazing vegetarian soup is hearty without being heavy. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top ... delicious.

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6

Author Kare

Ingredients

• 2 tablespoons butter can substitute olive oil
• 1 medium yellow onion diced (about 1 1/2 cups diced)
• 3/4 cup diced carrots
• 2 teaspoons minced garlic
• 1 tablespoon curry powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon minced fresh ginger or 1/4 teaspoon ground ginger
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 cup dried red lentils rinsed
• 2 15.5- ounce cans chickpeas drained
• 1 14- ounce can light coconut milk
• Fresh cilantro and lime wedges for serving

Instructions

• In a medium saute pan over medium-low heat, melt the butter.
• Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
• Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
• Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
• Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
• Cook on low for about 8 hours.
• Taste and add additional salt if necessary.
• Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.

Notes

Vegan option:

Substitute olive oil for the butter.

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