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To make a delicious slow cooker pumpkin curry lentil stew, gather these key ingredients: - 1 cup dried green or brown lentils, rinsed - 1 can (15 oz) pumpkin puree (not pie filling) - 1 can (14 oz) coconut milk - 1 medium onion, diced - 2 garlic cloves, minced - 1 tablespoon fresh ginger, grated - 1 red bell pepper, chopped - 2 carrots, sliced - 2 cups vegetable broth - 2 tablespoons red curry paste (adjust to taste) - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 teaspoon turmeric powder - 1 teaspoon cumin - 1 teaspoon cinnamon - Salt and pepper to taste These ingredients work together to create a rich, hearty stew that warms your soul. Lentils provide protein and fiber. Pumpkin puree adds creaminess and flavor. Coconut milk brings a touch of sweetness and richness. You can enhance the stew with some optional garnishes: - Fresh cilantro for garnish - Lime wedges for zest - Chopped green onions These garnishes bring freshness and a pop of color to your bowl. They also balance the flavors of the curry. If you do not have some ingredients, here are smart substitutions: - Use yellow lentils instead of green or brown. - Swap coconut milk for almond milk or cashew cream for a lighter touch. - Replace red bell pepper with yellow or green bell pepper. - For a spicy kick, use jalapeño or chili flakes instead of red curry paste. These substitutions can keep the stew tasty while fitting your pantry needs. Don't hesitate to experiment with what you have! Start by washing your hands. Clean vegetables are key. Dice the onion into small pieces. Chop the red bell pepper into bite-sized chunks. Slice the carrots into rounds. Mince the garlic and grate the ginger. All these flavors will blend well in the stew. Now, take your slow cooker. Add the rinsed lentils first. Then, pour in the pumpkin puree and coconut milk. Next, add the vegetable broth. Toss in the diced onion, minced garlic, grated ginger, chopped bell pepper, and sliced carrots. Mix everything together gently. Stir in the red curry paste. Add the soy sauce, turmeric, cumin, and cinnamon. Mix well to coat everything in those rich flavors. Season with salt and pepper, but remember, it's easier to add more later. Cover the slow cooker. Set it on low for 6 to 8 hours. If you're short on time, choose high for 3 to 4 hours. The lentils will become soft and tasty. Once cooking is done, stir the stew again. Taste and adjust the seasonings if needed. For a creamy touch, blend part of the stew with an immersion blender. Serve hot, and enjoy every bite! To get the best flavor, use fresh ingredients. Fresh garlic and ginger add zest. Always taste the stew before serving. You can adjust the seasonings to your liking. If you want a deeper flavor, add more red curry paste. This gives it a hearty kick. Let the stew cook low and slow. This helps the flavors blend well together. You can easily change the spice levels. If you like heat, add more red curry paste. Start with one tablespoon and taste. If it’s not spicy enough, add more little by little. For a milder stew, use less curry paste or skip it. Adding a bit of sugar helps balance the heat too. To make the stew creamier, blend part of it. Use an immersion blender for a smooth texture. You can also add more coconut milk. This makes it rich and velvety. If you want extra creaminess, stir in a dollop of yogurt before serving. This gives it a nice twist. {{image_2}} You can easily add more veggies to the stew. Try using sweet potatoes, spinach, or kale. These veggies boost the nutrition and add color. Just chop them up and toss them in the slow cooker with the other ingredients. They will soften and blend well with the stew. While I often use green or brown lentils, you can switch to red lentils. They cook faster and add a nice texture. Just remember, red lentils will break down more and make the stew thicker. If you prefer a chunkier stew, stick with green or brown lentils. This recipe is already vegan if you use soy sauce or tamari. For a gluten-free option, always check your curry paste and soy sauce labels. You can also replace coconut milk with another non-dairy milk if you want. Just make sure it is thick enough to give that creamy taste. Once your Slow Cooker Pumpkin Curry Lentil Stew cools, transfer it to a container. Make sure to seal it well. Store it in your fridge for up to five days. Always let the stew cool before you refrigerate it. This helps keep it fresh. You can freeze this stew for later use. First, let it cool completely. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. Seal the container tightly. The stew can last in the freezer for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight. When you want to eat the stew again, you can reheat it easily. For the best results, use the stove. Pour the stew into a pot over medium heat. Stir it often until it warms up. You can also reheat it in the microwave. Just put it in a microwave-safe bowl and heat for a few minutes. Stir halfway through to warm it evenly. Add a splash of water or broth if it seems too thick. Enjoy your hearty stew! You can serve this stew with rice or quinoa for extra texture. Warm naan bread pairs well too. A simple side salad adds freshness and crunch. You might enjoy a dollop of yogurt on top. This enhances the flavor and adds creaminess. Store leftovers in an airtight container. They can last in the fridge for up to five days. If you want to keep it longer, freeze it. Frozen stew can last for three months. Just remember to thaw it overnight before reheating. Yes, you can make this stew on the stove. Start by sautéing the onion, garlic, and ginger in a pot. Then add the vegetables and lentils. Pour in the coconut milk and vegetable broth. Let it simmer for about 30 to 40 minutes. Stir occasionally until the lentils are tender. This blog post covered all you need for a tasty stew. We explored key ingredients, from main items to fun garnishes. You learned step-by-step instructions for cooking in the slow cooker. Tips and tricks helped enhance the flavor and texture. We also looked at different variations to match your taste. Proper storage info ensures your stew lasts. With these insights, you can make a delicious stew every time. Now, go try this recipe and enjoy!

Slow Cooker Pumpkin Curry Lentil Stew

Warm up your meals with this delightful slow cooker pumpkin curry lentil stew! Packed with nutritious lentils, creamy coconut milk, and flavorful spices, this stew is perfect for chilly days. Simply toss all your ingredients into the slow cooker, set it, and let the magic happen while you enjoy your day. Ready to impress your taste buds? Click through to discover the full recipe and savor each comforting bite!
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Ingredients
  

1 cup dried green or brown lentils, rinsed

1 can (15 oz) pumpkin puree (not pie filling)

1 can (14 oz) coconut milk

1 medium onion, diced

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, chopped

2 carrots, sliced

2 cups vegetable broth

2 tablespoons red curry paste (adjust to taste)

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon turmeric powder

1 teaspoon cumin

1 teaspoon cinnamon

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Begin by preparing all your vegetables. Dice the onion, chop the red bell pepper, slice the carrots, and mince the garlic and ginger.

    In the slow cooker, combine the rinsed lentils, pumpkin puree, coconut milk, vegetable broth, diced onion, minced garlic, grated ginger, chopped bell pepper, and carrots.

      Stir in the red curry paste, soy sauce, turmeric, cumin, and cinnamon. Mix well ensuring the curry paste is distributed throughout the mixture.

        Season with salt and pepper to taste. Remember that the flavors will concentrate as the stew cooks.

          Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours until the lentils are tender.

            Once the stew has finished cooking, stir well and taste for seasoning, adding additional salt, pepper, or curry paste as needed.

              If you prefer a creamier texture, use an immersion blender to partially blend the stew to your desired consistency.

                Serve the stew hot, garnished with fresh cilantro if desired.

                  Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 4-6