Vegan Slow Cooker Pumpkin Curry - The Foodie Dietitian | Kara Lydon

Ingredients

• 1 onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 cans (15.5oz) chickpeas, drained and rinsed
• 1 (15oz) can pumpkin puree or 1 3/4 cups
• 1/4 cup peanut butter
• 1 (13.6oz) can coconut milk
• 1 1/2 cups vegetable broth
• 1 1/2 tablespoons curry powder
• 1 1/4 teaspoons salt
• 1 small bunch kale, roughly chopped
• 1 red bell pepper, sliced
• 1/2 lime, juiced
• Rice, chopped peanuts, cilantro and lime for serving