5 Best Slow Cooker Recipes For Fall


Pumpkin Vegan Curry (3 of 5)

Pumpkin Vegan Curry

Pumpkin Vegan Curry(3 of 5)



  • 3 lbs. pumpkin
  • 1/2 onion (chopped)
  • 1 red pepper (chopped)
  • 2 tbsp of red curry paste
  • 2 tsp of turmeric
  • 2 tsp of paprika
  • 1 tsp of ground cumin
  • 2 cups of water
  • 1 can of coconut milk
  • Salt and black pepper to taste
  • Cooked rice
  • Cilantro (chopped) for garnish


  1. Slice the fruit in half, take out the seeds, and slice it into sixths
  2. Use a paring knife and vegetable peeler to peel the pumpkin
  3. Slice it into cubes (1/2 inch)
  4. Combine the onions, peppers, spices, coconut milk, and pumpkin in a slow cooker, cover it, and let it cook on low for 3 hours
  5. Season the dish with black pepper and salt to taste
  6. Garnish with cilantro and serve with rice