This slow cooker pumpkin coconut curry doesn’t really look like much but let me tell you something: it is the most delicious dinner you will eat this season.
The slow cooker pumpkin coconut curry reminds me of a dish you’d get in an authentic Indian restaurant.
Now, I’m not saying mine is an authentic Indian dish by any means but the flavors and ingredients could totally pass for one.
This slow cooker pumpkin coconut curry will definitely be the curry you’ll be making over and over again!
What does it taste like?
It’s hard to even describe to you how delicious this slow cooker pumpkin coconut curry is.
It’s slightly sweet but has the right amount of savory notes to it and it gets better and better each day.
I feel like its also got that rich, creamy flavor due to the coconut milk and also the starchy vegetables in this.
Can you make slow cooker pumpkin coconut curry on the stovetop?
Yep! I’ve made it on the stovetop before when I didn’t have time to make it in the slow cooker.
Just cook it until the vegetables are tender.
Can you make slow cooker pumpkin coconut curry in the Instant Pot?
YES! The beauty of the Instant Pot is that you can make this super fast.
I recommend 20-25 minutes on high pressure.
Pour in the coconut milk after you have released pressure.
I remember reading somewhere that people have had issues with coconut milk in the pressure cooker
Specific curry powder
It is what I use in all my curry dishes and it is the most potent and flavorful that I have found.
It is a bit spicy, which is what I love, so use accordingly.
It’s not like a spicy where your mouth is on fire but it’s a warm spice.
Please don’t omit spices. They are what make the dish.
The spices that are used in this recipe are relatively easy to find and widely available in grocery stores these days.
If you are having difficulty sourcing them, use Amazon or another online retailer!
What do you serve slow cooker pumpkin coconut curry with?
We always serve curries with white rice.
You pour it over top of white rice in a bowl and it’s SO good and filling!
What kind of vegetables can you substitute in?
You can use regular potatoes and you any kind of root vegetable that you want.
What kind of proteins can I put in?
Well so this one has chicken but you can use shrimp (add it in last because shrimp takes no time to cook through).
You could also use ground turkey or ground chicken!
If you love curries and Indian flavors, you’ll love these dishes:
- Coconut curry ramen
- Green curry and coconut rice bowl
- Japanese curry
- Curry meatballs and kale stew
- Curry lemongrass chicken noodle bowl
Slow Cooker Pumpkin Coconut Curry
- 1: 15 ounce can of unsweetened coconut milk (full fat, not light)
- 2 cups pumpkin puree, not pumpkin pie filling
- 1 cup chicken stock
- 1/2 tablespoon curry powder
- 1/4 teaspoon tumeric powder
- 2 teaspoon garam masala
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 large onion, diced
- 1 clove garlic, minced
- 3 carrots, cut into 1-inch pieces
- 3 cups sweet potatoes. cut into 1-inch cubes
- 2 chicken breasts, cut into 1-inch cubes
- Juice of 1 lime
- In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
- Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
- Cook on low for 6 hours.
- Serve over rice!
- Refrigerate leftovers in an airtight container for up to seven days.
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