Vegan friendly slow cooker pumpkin curry made with chickpeas, dried fruit and spices.

  • Serves: 6 people
  • Prep time: 10 minutes
  • Cooking time: 75 minutes
    • Indian
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Slow Cooker Pumpkin, Spinach and Dried Fruit Curry

    Recipe Information

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    1 Onion - sliced

    500g Peeled Pumpkin - cut into wedges

    1 tin Chickpeas

    3 Garlic Cloves - crushed

    3 Chillis - deseeded and sliced

    1/2 tsp Ground Turmeric

    1 tsp Ground Cinnamon

    1 1/2 tsp Ground Ginger

    2 tsp Ground Cumin

    2 tins Chopped Tomatoes

    150ml Vegetable Stock

    150g Dried Mixed Fruit

    2 handfuls of spinach

    Salt - to taste


    Lightly colour the onion in a little oil over a medium heat.

    Add the garlic and chilli and cook for 2 minutes.

    Turn the heat to low and add the spices and cook for a further 2 minutes.

    Add the rest of the ingredients apart from the spinach and cook on low for at least an hour.

    Once ready to serve, check the seasoning and stir in the spinach just before serving.

    Serve with your choice of side.