I have a confession to make. I like to promote peace in the kitchen, but the truth is, we have a bit of a battle brewing here at our house.

My guy has come to hate pumpkin.

And I have single-handedly created that pumpkin-hating monster, because I love the stuff. For every pumpkin recipe I post, I’ve probably attempted another five that don’t make it to the blog. Come fall, I try it in practically everything. It’s the perfect storm of my loving the season, craving all that is pumpkin and pumpkin spice, and being a crazy food blogger.

Don’t get me wrong – he’ll eat it. He actually really likes this Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry (probably because you can’t really overtly taste the pumpkin). But it’s funny – I’ll put a bowl of chili in front of him and he’ll ask with trepidation, “is there pumpkin in it?” And when I say yes, he tries to mask his disappointment … and then he digs in anyway. He’s a trouper.

But one of these days it might just get ugly. It’s brewing. I can feel it. This is how wars start, right? No? Not really? Well, good. But I suppose I should chill on the pumpkin for the sake of the family.

Maybe in like, January.

Meanwhile, ALL THE PUMPKIN STUFF!

Like this curry, my fellow pumpkin-loving sisters and brothers. This curry is the pumpkin bomb. Creamy, cozy, easy, and utterly delicious-y.

It came about one morning not long ago when I was prepping for this Slow Cooker Pumpkin Red Lentil Chili. The lentils were in, the pumpkin puree was in, the onion was in … and then I realized I really wasn’t feeling chili. What I was really craving was something akin to this chickpea curry, a recipe a friend had recently tried and enthusiastically described and I couldn’t get it out of my head.

And so I decided to go that direction instead. The result was incredible, and with a couple of minor tweaks to the original experiment, this creamy, satiating curry recipe was created.

Another confession, while I’m at it: I’m pretty clueless about Indian food. I’ve been to Indian restaurants a handful of times (oh my gosh deliciousness), but not nearly enough. I am getting more and more into making this cuisine at home, so I’m learning. But I wasn’t entirely sure what to call this. It has lentils in it, so is it technically a dal? I’m thinking no because it has chickpeas in it, but if I’m completely off with the naming of this recipe, I have to beg forgiveness. I’m working on it!

So how does it taste? DELICIOUS! Seriously, this stuff is so easy, yet so good. Throw it all in the Crock Pot in the morning, and with a pot of rice added to the mix, you’re good to go in the evening.

The lentils add heft and protein; the chickpeas are just plain awesome as always; the pumpkin contributes to a creamy, slightly sweet base that pairs perfectly with the curry spices. I mean, with tastiness like this, how can I ever step away from the pumpkin?! (Sorry, babe.)

The battle continues.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry 4.75 stars from 16 ratings Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!) Print Pin Yield: 6 Ingredients 2 (15-ounce) cans chickpeas (drianed)

1 medium yellow onion (diced)

2 medium cloves garlic (minced)

2 cups low-sodium vegetable broth

1 cup split red lentils (rinsed)

1 cup pumpkin puree

1 tablespoon curry powder*

1/4 teaspoon ground cayenne pepper

1 teaspoon kosher salt + more to taste

1 (15-ounce) can coconut milk (I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry) For serving: White or brown rice )

Fresh lime wedges

Cilantro leaves Instructions Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.

The curry will be a bit thin at first; it thickens up as it sits.

Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top. Notes * Curry powder brands can vary greatly, but I've tried several in this recipe and it always turns out great. So just use your favorite brand/blend and you should be good to go. Nutrition Facts Calories: 400 kcal , Carbohydrates: 47 g , Protein: 15 g , Fat: 19 g , Saturated Fat: 14 g , Sodium: 410 mg , Potassium: 679 mg , Fiber: 13 g , Sugar: 9 g , Vitamin A: 6428 IU , Vitamin C: 6 mg , Calcium: 99 mg , Iron: 7 mg