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Slow Cooker Lamb and Pumpkin Curry

October 26, 2016 by Monique 20 Comments

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This slow cooker lamb and pumpkin curry is bursting with flavour and so easy to prepare. It’s just what you need to have on hand for an easy weeknight dinner option. Gluten free, sugar free, dairy free and paleo friendly!

This slow cooker lamb pumpkin curry is bursting with flavour and so easy to prepare. Gluten free, sugar free, dairy free and paleo friendly!

A rich, slightly sweet, slightly spicy, slow cooker lamb pumpkin curry is the perfect comforting meal to come home to, especially on a cool night. I am such a huge fan of the slow cooker, and while it’s something I rely upon year round, it gets more of a workout in the colder months when soups, stews and curries become regular dinners. Being able to chuck all your meat, veggies and seasonings into the slow cooker is just SO EASY. It’s also such an economical way to cook; vegetable odds & ends, and cheaper cuts of meat, can be thrown in to simmer into something amazing.

With a simple base of an onion and dried spices, a few cups of pumpkin (one of my favourite veggies) and some diced lamb will slowly soften into a rich, hearty meal. The pumpkin melts down and thickens the curry sauce while also lending a touch of sweetness to balance out the chili. It’s just divine. As an added bonus, this lamb pumpkin curry recipe just uses dried spices, which last so long in the cupboard and mean you don’t have to pick up too much at the grocery store to get this meal together. Serve this over rice, cauliflower purée, on top of a baked potato or with some soft flatbread, to mop up the sauce. Yum!

This slow cooker lamb pumpkin curry is bursting with flavour and so easy to prepare. Gluten free, sugar free, dairy free and paleo friendly!

This slow cooker lamb pumpkin curry is bursting with flavour and so easy to prepare. Gluten free, sugar free, dairy free and paleo friendly! Recipe via wordpress-6440-15949-223058.cloudwaysapps.com

Slow Cooker Lamb Pumpkin Curry

This slow cooker lamb pumpkin curry is bursting with flavour and so easy to prepare. Gluten free, sugar free, dairy free and paleo friendly! Just what you need to have on hand for a healthy weeknight dinner option.
4.67 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: dairy free, gluten free, paleo
Prep Time: 20 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 20 minutes minutes

Ingredients

  • 1.5 tbsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garlic powder
  • 2 tsp dried chili flakes
  • salt and pepper to taste
  • 600-700 grams lamb cut in chunks (leg or shoulder)
  • 300-350 grams pumpkin, diced (2 cups cooked)
  • 1 tbsp coconut oil
  • 1 brown onion
  • 2 capsicum (any colour)
  • 200 mL coconut milk

Instructions

  • In a small bowl or a mug, combine all of the dried spices (curry powder, coriander, cumin, turmeric, garlic, and chili) and a good pinch of salt and pepper. Set aside.
  • Peel then onion, then slice the onion and capsicum thickly. Peel the pumpkin and dice into cubes about 2cm thick, approximately. Set the pumpkin aside for now.
  • If your slow cooker pot can be placed on the stove, do this step in the pot, otherwise do this in another pan and transfer over. Heat the coconut oil in the slow cooker pot (or a pan) over the stove, throw in the spice mix, onion and capsicum, cook for 2-3 minutes until fragrant and the onion is translucent and lightly browning. Then remove from the heat.
  • Combine the spice/onion mix, lamb and the pumpkin in the slow cooker pot. Pour in the coconut milk and stir everything so it's combined and evenly distributed in the pot.
  • Set the slow cooker to cook on low for 8 hours, or high for 4 hours.
  • Once the curry is cooked, give it all a good stir so some of the pumpkin breaks down into the sauce and makes the curry nice and thick. Taste test and adjust with salt, pepper and/or chili flakes as desired. Serve.
  • Leftovers will last about five days in the fridge, or try freezing a couple portions for those nights when a slow-simmered, home cooked meal is exactly what you're craving...but you only have ten minutes to pull something together.

Notes

*I am currently using a Daylesford Organic brand curry powder which I purchased from my local supermarket, but any kind of standard curry powder mix will be suitable. You can adjust the quantity slightly depending on how intense/spicy your curry powder is.
I’m so pleased that this recipe was featured as one of the Recipes of the Week (November 14-20) over on A Mummy Too!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Pumpkin lamb slow cooker curry in a white bowl with fresh green beans and lime wedge

This slow cooker lamb pumpkin curry is bursting with flavour and so easy to prepare. Gluten free, sugar free, dairy free and paleo friendly!

This dairy free chia acai smoothie bowl is a low sugar blend of fruit and vegetables, together with vanilla protein and nut butter for a balanced breakfast! Recipe via wordpress-6440-15949-223058.cloudwaysapps.com “Super Vital” Chia Acai Smoothie Bowl
This gluten free zucchini cake recipe combines ground roasted hazelnuts, oats and buckwheat to make a healthier cake that's soft and delicious! Recipe via wordpress-6440-15949-223058.cloudwaysapps.com Gluten Free Oat, Hazelnut and Zucchini Cake

Filed Under: Main Course, Recipe

Reader Interactions

Comments

  1. Rebecca

    March 10, 2024 at 5:09 pm

    Hi, thank you, I love this recipe. My kids don’t like capsicum so I omit that but add some cauliflower 3/4 hr before finished. My question is do you think it would work with chicken instead of lamb? Many thanks

    Reply
  2. Charlotte

    May 25, 2022 at 12:19 am

    This looks yum! How many servings does this recipe make?
    Thanks!

    Reply
  3. Fiona

    May 22, 2020 at 12:59 pm

    Hello
    Can you tell me how long this would cook for in an oven and the temp. I don’t have a slow cooker but I’d like to make it.
    Thank you

    Reply
    • Monique

      May 25, 2020 at 10:19 pm

      Hi Fiona, I’d say you’d need to cook it for around 3 hours, but check each hour to see if the lamb is tender. I’m having a bit of a guess at the oven temperature but I would say around 140C (280F), that is the temperature I tend to use for a “low” heat in the oven. Let me know how it goes, I haven’t tried oven baking this one!

      Reply
      • fiona

        June 21, 2020 at 6:22 pm

        5 stars
        it actually worked very well, 3 hours around 160. thanks for the recipe, it was lovely

        Reply
        • Monique

          July 1, 2020 at 10:02 pm

          So happy to hear this and glad you enjoyed it! 🙂

          Reply
  4. Charlotte Grace

    June 14, 2019 at 4:56 pm

    Hi This recipe sounds amazing. Can the pumpkin be substituted by butternut squash?

    Reply
    • Monique

      June 17, 2019 at 3:17 pm

      Hi Charlotte, absolutely you can substitute that 🙂

      Reply
  5. bec

    April 30, 2018 at 9:38 am

    I love the sound of this however I dislike coconut milk. Is there a better alternative I could potentially use?!
    Thank you 🙂

    Reply
    • Monique

      May 1, 2018 at 2:46 pm

      Hi Bec, thank you for your message. I’m actually struggling a little bit to think of a substitute for coconut milk in a curry. What you could do is simply leave it out and just add 200mL of water instead – the curry won’t be as rich and will taste more spicy, however you could then serve it with Greek yoghurt (or another type of unsweetened yoghurt) to give you the same creamy, spice-moderating effect. 🙂 If you try it without coconut milk, let me know how you go!

      Reply
  6. David

    October 31, 2017 at 6:49 pm

    4 stars
    Hi, It looks a great recipe but I’m wary of the quantities since using a recipe from US.
    So to be clear tbsp = Table Spoon which in the UK we call Desert Spoon which is 2x teaspoon.
    and tsp = teaspoon. Have I got it right?

    Reply
    • Monique

      November 1, 2017 at 1:16 am

      Hi David! Thanks for your message and totally understand the quantities dilemma! I’m actually Australian so I always make my food with Australian measures.
      The tablespoon = 20 mL. I think that’s actually 3 x Australian teaspoons. I am not sure what a UK teaspoon is sorry! But hope the mL measurement helps 🙂

      Reply
  7. Melissa

    September 4, 2017 at 1:16 am

    This sounds delish and oh so easy! Going to try it tonight – any particular type of curry powder you would recommend using?

    Reply
    • Monique

      September 4, 2017 at 4:40 am

      Hi Melissa! Thanks for your lovely comment. When I developed this recipe I lived in the UK and I used Daylesford Organic Curry Powder and the ingredients of that one are: Cumin, coriander, onion, turmeric, garlic, fenugreek, ginger, yellow mustard, black pepper, chilli, cinnamon, cardamom, cloves. Typically I look for a general “curry powder” blend which is usually a golden yellow colour. You can usually find a mild or a spicy version, use whichever you prefer 🙂

      Reply
  8. Monika Dabrowski

    November 14, 2016 at 5:14 pm

    This recipe is gorgeous! So aromatic and warming! I love the sweetness of the pumpkin and coconut milk with the lamb. Followed you on Pinterest, Twitter and FB!

    Reply
    • Monique

      November 14, 2016 at 7:45 pm

      Monika, thank you for your kind words! Pumpkin in a curry is just the best isn’t it, I love the natural sweetness 🙂 I’m so flattered you thought I was worth a follow and have just found you on Pinterest and I’m checking out your blog! Monique x

      Reply
  9. Corina

    November 14, 2016 at 11:58 am

    It looks incredible! I especially love the fresh green beans on top. Often freshness is what’s missing in a slow cooker meal so adding some vegetables like this and some herbs is a great way of getting a gorgeous slow cooked meal but with some vibrancy too.

    Reply
    • Monique

      November 14, 2016 at 7:37 pm

      Thank you so much, Corina! I find that slow cooker meals need a little bit of green or some other fresh veggie too. They’re so rich and delicious but I love adding that little extra side, and greens are so quick to prepare 🙂

      Reply
  10. Elle Kirschenbaum

    November 2, 2016 at 11:13 pm

    This looks delicious! I am featuring it tonight on Allergy-Free Thursdays. Can’t wait to see what you share this week!

    Reply
    • Monique

      November 3, 2016 at 12:10 pm

      Elle, thank you so very much for the feature! Love participating in AF Thursdays 🙂 Look forward to seeing what inspiration everyone dishes up!

      Reply
4.67 from 3 votes (1 rating without comment)

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HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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