This slow cooker curry is mixed with coconut milk, pumpkin, quinoa and topped with boiled eggs for an easy, healthy, fall meal for meatless Monday. Easily vegan friendly!
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Quinoa. Egg. Pumpkin. Coconut. CURRY. IN THE SLOW COOKER.
Just let that sit on the tip of your tongue for a little bit. Take in the DELICIOUSNESS of the above sentence.
We’re talking all-star-autumn pumpkin, creamy coconut milk, warm cinnamon, ginger and about 42 gazillion other ethnic-comfy-food spices WITH little bursts of juicy tomato. AND EGGS. Because I am determined that there is NOTHING that doesn’t get approximately 11 years better with an egg.
Like, does it get more super-cozy-fall-food for you WHERE-DID-SUMMER-GO-self than THAT?
That’s not actually a real question. Because it would be silly to wonder if the answer could even POSSIBLY be no. It can’t.
Side note: Yes, I do say things like “11 years better” in the land of real life. Keep reading.
Anyway. Pumpkin Quinoa Curry. Have you ever had it? Did you know it was a real thing that exists on the face of the planet earth? Actually, me either.
But then I made some creamy pumpkin pasta sauce and realize that pumpkin is GOOD savory.
So, WHY NOT. If you can make quinoa energy bars, quinoa granola bars, and quinoa egg muffins why can’t you make it into CURRY?
With eggs. Did I tell you there’s eggs? Like with drippy-soft creamy and rich yolks that you could let ooze all down your hands AND FACE if you want? Not that I eat in such a manner or anything.
BUT if you want to make a vegan pumpkin curry you could totally leave out the eggs!
Who am I kidding? Let’s be realz: the ONLY way to eat this SUPER easy (like you can let the slow cooker do ALL the heavy lifting for you kinda easy. YES PLEASE) bowl of thick and creamy, perfectly-spiced pot of deliciousness, is to face plant.
And if you come up from an intense episode of face plant-age with no egg all over your head?
You’re doing it wrong. And I WILL judge you. Just FYI.
But I digress.
The not-a-secret-anymore of this curry is the paste you make. Like, yourself. As in HOMEMADE. Look at you being all Suzy home-maker from the Middle East. You should have your own COOKING SHOW. But, maybe I’m just pushing my hopes and dreams on you.
Back to the paste. You’re going to be sautéing the onion along with turmeric, Garam Masala, cumin and coriander, which will make your taste buds BEG you to just skip the whole “crock pot” shenanigans because the comfy-fall-spice smells HUG your senses in a way SCREAMS “JUST EAT ME NOW.”
Which is definitely saying something considering I actually wanted to eat a pot full of ONIONS. Whoa.
BUT, RESISTRESISTRESIST and complete the task at hand. Blend them up until they’re thick and creamy-smooth, and whisk it ALL UP IN your slow cooker. Don’t forget the coconut milk. BECAUSE ALWAYS COCONUT MILK.
And pumpkin. Because it’s fall. And Pinterest told you that if you’re not eating pumpkin, you should really question your life choices.
ALSO. Did you notice the lie? 2 weeks ago, when we ate pumpkin blondies, I told you it was the last pumpkin recipe for 1 WHOLE MONTH. BUT THEN I JUST HADTOHADTOHADTO. You understand.
Anyway.
Then. The best part. WALK AWAY for 4 hours and let the magic HAPPEN.
Okay, the second best part. Because, welllll…
EGG YOLK FACE PLANT SPICY CURRY CENTRAL.
You know it needs to happen.
I also shared the Pumpkin Quinoa Curry Recipe over at Food Fanatic, so be sure to check it out there!
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Weight Watchers Points Per Serving: Points+: 7. Old Points: 6
Want more curry?
Paleo & Vegan Almond Butter Apple Coconut Curry
Vegan Sweet Potato Noodle Coconut Curry
Healthy meatless curry from around the web:
Hot and Hearty Mushroom Curry – Eat Healthy Eat Happy
Healthier Korma Curry – Amuse Your Bouche
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Cheyanne @ No Spoon Necessary says
Tay, I am LOOOOVING this curry! I mean, I love normal curry, but curry made with quinoa AND pumpkin? GAH! Scrumptious! Love the egg on top too, because you are right, throwing a few of those on EVERYTHING = Winning! This is fabulous girlfriend! Gimme all the coconut, slow cooked curry Nom Noms! Pinned! Cheers! <3
Taylor Kiser says
RIGHT, Eggs and quinoa make ALL the things better!! Thank you so much friend, I hope your Monday was bangin’!
Katrina says
Totally perfect weeknight meal! I still haven’t taken out my crockpot this fall. I need to change this!
Taylor Kiser says
WHAAAA! Girlfriend, you totally do! Get on it 😉 Thanks so much!
Allie | Baking a Moment says
Omg so much warm flavor! Love this dish!
Taylor Kiser says
Thank you so much lady!
Zainab says
There’s a flavor explosion going on here!! Just love the sweet and savory combination!!
Taylor Kiser says
Yes! It’s about the explosion 😉 Thanks lady!
naomi says
I’m all over this seasonal slow cooker recipe – love the flavors!
Taylor Kiser says
Thank you so much Naomi!
Des @ Life's Ambrosia says
Taylor, this looks so amazing! Perfect for all of the cool fall days we have been having!
Taylor Kiser says
Right! It’s just fall happened overnight! Thank you Des!
Alice @ Hip Foodie Mom says
pumkpin curry?!!!! I LOVE this!!!! looks so delicious!!!
Taylor Kiser says
Thank you so much Alice!
Jeanette | Jeanette's Healthy Living says
I love this combination – what a hearty and healthy meal!
Taylor Kiser says
Thank you so much!
Matt Robinson says
I need something different like this in my life, and soon, so great!
Taylor Kiser says
Thank you Matt!
Jessica says
Hi – how long would you recommend cooking this for on the stove top and not in the slow cooker? Thanks
Taylor Kiser says
Hi Jessica,
Unfortunately, I really can’t tell you as the recipe was not developed that way. I think it would make take an hour or two on a medium heat simmering, but again I really have no way of knowing. I’m sorry! Please let me know if you try it!