Slow Cooker Pumpkin Quinoa Curry Recipe

Name: Slow Cooker Pumpkin Quinoa Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 Large Onion, Roughly Chopped (about 2 1/2 Cups); 1 Large Jalapeno, Seeds Removed And Roughly Chopped; 1 Tablespoon Minced Fresh Garlic; 1 Tablespoon Fresh Ginger Chopped; 1- 1/2 Tablespoon Tablespoons Coriander Powder; 1- 1/2 Tablespoon Ground Cumin; 1 Tablespoon Garam Masala; 2 teaspoons Ground Turmeric; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 13- 1/2 ounces, fluid Light Coconut Milk; 28 ounces, fluid Crushed Tomatoes; 1 Tablespoon Tomato Paste; 1 cup Canned Pumpkin Puree (not Pumpkin Pie Filling); 1 cup Reduced Sodium Vegetable Broth; ⅔ cups Tri-color Quinoa, (regular Works Too); 3 Bay Leaves; 2 sticks Cinnamon; 6 Hard-boiled Eggs, Cooled And Peeled (see Notes); Fresh Cilantro For Garnish

Servings: persons

1 Tablespoon Olive Oil
1 Large Onion, Roughly Chopped (about 2 1/2 Cups)
1 Large Jalapeno, Seeds Removed And Roughly Chopped
1 Tablespoon Minced Fresh Garlic
1 Tablespoon Fresh Ginger Chopped
1- 1/2 Tablespoon Tablespoons Coriander Powder
1- 1/2 Tablespoon Ground Cumin
1 Tablespoon Garam Masala
2 teaspoons Ground Turmeric
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
13- 1/2 ounces, fluid Light Coconut Milk
28 ounces, fluid Crushed Tomatoes
1 Tablespoon Tomato Paste
1 cup Canned Pumpkin Puree (not Pumpkin Pie Filling)
1 cup Reduced Sodium Vegetable Broth
⅔ cups Tri-color Quinoa, (regular Works Too)
3 Bay Leaves
2 sticks Cinnamon
6 Hard-boiled Eggs, Cooled And Peeled (see Notes)
Fresh Cilantro For Garnish

1
Heat oil in large pan over medium/high heat.
2
Add chopped onion and jalapeno and cook, stirring frequently until onions just begin to soften, about 23 minutes.
3
Add garlic, ginger, coriander, cumin, garam masala, turmeric, salt and pepper and cook, stirring constantly, until the fragrant, about 3 minutes.
4
Transfer onion mixture to a small food processor (mine is 3 cups) and blend, scraping down the sides as needed, until mixture turns into a thick, smooth paste.
5
Break down onions and jalapeno as much as possible.
6
Set aside.
7
Spray the inside of your crockpot with cooking spray and add all remaining ingredients, except for eggs and cilantro.
8
Add the onion paste and whisk well until curry is smooth and evenly mixed.
9
Cover and cook on high heat for 34 hours, until curry is thick and creamy.
10
Mine was perfect at 4 hours.
11
About 1520 minutes before youre ready to serve the curry, cut 2 slices into the side of each peeled egg (making sure not to cut all the way through!)
12
and place into the crockpot.
13
Spoon the curry over top of the eggs to warm them, and infuse the flavor.
14
When eggs are warm, remove bay leaf and cinnamon sticks and adjust salt and pepper to taste, if needed.
15
Garnish with cilantro.
16
Devour.
17
Note: You can really boil the eggs to your desired level of cooking.
18
The curry tastes great with the yolk a little soft, or hard!
19
Additionally, you can leave the eggs out for a vegan option.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 Large Onion, Roughly Chopped (about 2 1/2 Cups), 1 Large Jalapeno, Seeds Removed And Roughly Chopped, 1 Tablespoon Minced Fresh Garlic, and more.

Yes, Slow Cooker Pumpkin Quinoa Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Pumpkin Quinoa Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions