Then I chop up half a butternut pumpkin into bite size pieces (maybe about 2-3 cups worth of chopped pumpkin), and a sweet potato, and adding that and 500g diced beef to a frying pan, and cook that (no oil) until the meat has browned. You could of course leave out the meat for a vegetarian meal.
Put the cooked stuff into the slow cooker, with a chopped zucchini, 2 chopped carrots, a tin of drained (and rinsed) chickpeas and a tin of drained (and rinsed) lentils. You can add other veg if you like. Don’t add any extra liquid, as the slow cooking will add moisture.
Leave that cooking for several hours until the pumpkin is soft. I like to mix a can of coconut milk through once it’s cooked. Serve on rice, with some roti