Slow Cooker Pumpkin Coconut Curry

So, I broke my rule about not making things that are more than 10 ingredients with this recipe! But, it’s soooo good! I first tasted something like this curry at a work potluck, and then I became obsessed trying to make it. This is pretty close, but still not the recipe I had that day. I vow to track down that actual recipe!

But, in the meantime, this recipe came up in one of my searches, and it’s pretty darn delicious. It also feeds an army, so I suggest making it for a potluck or dinner get together. I made it for just myself and leftovers for days. Not that I was complaining…


1 15-ounce can of unsweetened coconut milk

2 cups pumpkin puree

1 cup chicken stock **I used Wyler’s chicken cubes and followed the directions on the jar.**

½ tablespoon curry powder

¼ teaspoon turmeric

2 teaspoon Garam Masala

½ teaspoon Kosher salt

¼ teaspoon ground black pepper

½ large onion, diced

1 garlic clove, minced

3 carrots, cut up

3 cups 1-inch cubed sweet potatoes

2 chicken breasts, cut up **I used extra trimmed chicken breasts.**

Juice of 1 lime


In a large slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, turmeric, Garam Masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed. **Milady Note: I LOVE to use Reynolds Slow Cooker Liners with my crockpot. Makes clean up so easy! You can find them by the foil and sandwich bags in the grocery store aisle.**

Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir so everything is covered with the liquid.

Cook on low for 6 hours. Serve over rice.



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