Easy Crockpot Pumpkin Curry
- 1 cup diced pumpkin
- ½ cup lentil
- 2 tomatoes
- 1 carrot
- 1 onion
- 1 teaspoon ginger-garlic paste (recipe below)
- Himalayan salt to taste
- 1 Tablespoon coconut oil
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon mustard seed
- ¼ teaspoon turmeric powder
Crock Pot Recipe: so make in the morning or prepare at night and start the next morning.
Wash lentil and soak while preparing the ingredients for the recipe.
Chop pumpkin into small cubes but do not peel pumpkin skin. Peel and roughly chop onion and carrot. Make ginger-garlic paste using a small ginger piece and 3-4 garlic pearls.
Add 1 cup of purified water in a crockpot and turn on 8-10 hours. Add diced pumpkin, onion, whole tomato, carrot, lentil, turmeric powder in it. Let it cook through the day.
When done, open the crockpot and mash all the ingredients with a ladle. Give a good stir to incorporate all the cooked ingredients in the cooker.
Heat a small pan with coconut oil and crackle mustard seeds, add ginger-garlic paste and the rest of the spice, sauté for a few minutes.
Mix with the pumpkin mixture and garnish with cilantro and serve hot with basmati rice.
Ingredients at your finger tips: http://astore.amazon.com/pumpkin8-20?_encoding=UTF8&node=31