Slow-cooker curry meets fall flavors in one creamy, spice-packed bowl.
Experimenting with curry is a lot of fun, but admittedly, I’m sometimes a little unsure of what I’m going to end up with. With fall upon us, I was feeling pumpkin vibes, so I combined it with quinoa, coconut milk, and eggs in the slow cooker. I figured it would either be brilliant or a total failure. Spoiler alert: It was brilliant.
After a few hours in the slow cooker, you’re left with a thick, velvety curry that’s jam-packed with flavor and comfort. You’ll build those flavors in layers, starting with a homemade paste of onion, garlic, ginger, and bold spices like garam masala, cumin, coriander, and turmeric. Once you toss in the pumpkin purée and coconut milk, the curry takes on a creamy and lightly sweet quality. The tomatoes added some needed acidity and made the dish even bolder.
And then there are the eggs! I know it sounds a bit unusual, but trust me, they absolutely work here. They become soft and rich in the sauce and add a little protein boost to boot. When you taste your first spoonful, you’ll appreciate just how many flavors can fit into one bite.
Using pumpkin in savory recipes
Pumpkin gets all the attention in pies, breads, and lattes at this time of year, most of which are incredibly sweet. But I’d like to argue that it has great use in savory cooking, too. It has a natural, subtle sweetness that works so well with a variety of spices and seasonings. The pumpkin purée is also a great way to add body to a curry or soup without having to resort to adding things like cream or butter.
As a side note, however, make sure you are buying plain pumpkin purée with no other additives or sweeteners. These cans often look similar to canned pumpkin pie filling, which is, of course, sweetened and meant for pie.
How do I store leftovers?
Transfer leftover curry to an airtight container and keep in the fridge for up to 4 days. If you want to freeze it, leave out the eggs and add fresh ones when you’re ready to eat. The curry base itself freezes well for up to 2 months. When reheating, warm it gently on the stove until it’s hot all the way through.
Serving suggestions
For me, no bowl of curry is complete without some homemade Naan to dip into it. There is already quinoa in this recipe, but if you wanted to add extra bulk, you could serve a scoop of your curry over Basmati Rice. Finally, since this dish is so substantial, you could enjoy a light and refreshing Cucumber And Tomato Salad on the side to wake up the palate.
Ingredients
- 1 tablespoon olive oil
- 1 large onion roughly chopped
- 1 jalapeño seeds removed and roughly chopped
- 1 tablespoon fresh garlic minced
- 1 tablespoon fresh ginger chopped
- 1 1/2 tablespoons coriander powder
- 1 1/2 tablespoons ground cumin
- 1 tablespoon garam masala
- 2 teaspoons ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 13.5-ounce can light coconut milk
- 1 cup canned pumpkin purée
- 1 28-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup low-sodium vegetable broth
- 2/3 cup tri-color quinoa
- 3 bay leaves
- 2 cinnamon sticks
- 6 hard-boiled eggs cooled and peeled
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pan over medium-high heat. Add the chopped onion and jalapeño and cook, stirring frequently, until the onions just begin to soften, about 2-3 minutes.
- Add in the garlic, ginger, coriander, cumin, garam masala, turmeric, salt, and pepper. Cook, stirring constantly, until fragrant, about 3 minutes.
- Transfer the onion mixture to a small food processor and blend, scraping down the sides as needed, until the mixture turns into a thick, smooth paste. Break down the onions and jalapeño as much as possible. Set aside.
- Spray the inside of your slow cooker with cooking spray and add in all the remaining ingredients except for the cilantro. Then, add in your onion paste and whisk well until the curry is smooth and evenly mixed.
- Cover and cook on high heat for 3-4 hours, until the curry is thick and creamy.
- About 15-20 minutes before you’re ready to serve the curry, cut 2 slices into the side of each peeled egg (making sure not to cut all the way through) and place in the slow cooker. Spoon the curry over top of the eggs to warm them and infuse the flavor.
- When the eggs are warm, remove the bay leaves and cinnamon sticks and adjust the salt and pepper to taste, if needed.
- Garnish with cilantro and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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