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!
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!
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.
- 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
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.
*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!