Slow Cooker Vegetable Korma

This Slow Cooker Vegetable Korma is a creamy, aromatic vegan curry with vibrant veggies in a rich coconut-almond sauce. Effortless and flavorful, it’s perfect for cozy dinners or meal prep, ready with minimal hands-on time.

Why You’ll Love This Recipe

This Slow Cooker Vegetable Korma is a soul-warming, plant-based delight that brings the vibrant flavors of Indian cuisine to your table with ease. Tender vegetables like carrots, potatoes, and peas simmer in a creamy coconut-almond sauce, infused with fragrant spices like garam masala and turmeric, creating a rich, comforting curry. The slow cooker makes it a hands-off recipe, perfect for busy weeknights, family gatherings, or meal prep, filling your home with an inviting aroma. Vegan, gluten-free, and endlessly customizable, this korma is wholesome, budget-friendly, and pairs beautifully with rice or naan. Its velvety texture and bold flavors deepen with time, making leftovers a treat you’ll look forward to.

Recipe Tips and Tricks

• Toast Spices: Sauté spices briefly to enhance aroma and depth.
• Use Full-Fat Coconut Milk: Ensures creamy texture; shake can before opening.
• Cut Veggies Evenly: Promotes uniform cooking and balanced texture.
• Check Liquid: Add more broth if too thick; cook uncovered last 30 minutes if runny.
• Taste Before Serving: Adjust salt or lime for perfect flavor balance.
• Layer Veggies: Place heartier veggies like potatoes at bottom for even cooking.
• Add Nuts Last: Stir in almonds or paste at end to maintain texture.
• Use Fresh Ginger: Grated for zesty kick; jarred lacks vibrancy.

Yield: 6 Servings

Slow Cooker Vegetable Korma

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Creamy vegan korma with tender veggies in a spiced coconut-almond sauce.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ¼ cup ground almonds
• 1 can (14 oz) full-fat coconut milk
• 1 cup diced carrots
• 1 cup diced Yukon gold potatoes
• 1 cup frozen peas
• 1 medium onion, diced
• 1 tbsp fresh grated ginger
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Fresh cilantro for garnish
• Lime wedges for serving
• Salt to taste

Instructions

1. Prep Veggies: Dice carrots, potatoes, and onion evenly to ensure consistent cooking.
2. Sauté Aromatics: Heat olive oil in a skillet; cook onion, garlic, and ginger 3-4 minutes until fragrant.
3. Toast Spices: Add garam masala and turmeric to skillet; stir 1 minute to bloom flavors.
4. Layer Slow Cooker: Place carrots and potatoes in a 4-quart slow cooker for even cooking.
5. Add Liquids: Pour in coconut milk, vegetable broth, and sautéed onion mixture; stir to combine.
6. Season: Add salt; stir gently to distribute spices and liquids evenly.
7. Cook Low: Cover and cook on LOW for 4 hours until veggies are tender and flavors meld.
8. Add Peas and Almonds: Stir in peas and ground almonds during last 15 minutes; let peas soften.
9. Rest and Taste: Let stew rest 10 minutes off heat; adjust salt or add lime juice for brightness.
10. Serve: Garnish with cilantro; serve with lime wedges over rice or naan for a cozy meal.

Notes

• Use a 4-quart slow cooker for optimal texture and even cooking.
• Sautéing spices enhances flavor but can be skipped for faster prep.
• Leftovers are perfect for meal prep bowls with grains or greens.
• Serve with basmati rice, quinoa, or flatbread for a complete meal.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 209Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gCholesterol 2mgSodium 238mgCarbohydrates 28gFiber 7gSugar 7gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Carrots (1 cup, diced): Adds sweetness; parsnips as substitute.
• Potatoes (1 cup, diced): Yukon gold for creaminess; sweet potatoes for variety.
• Peas (1 cup, frozen): Adds color and texture; fresh peas if available.
• Coconut Milk (1 can, 14 oz, full-fat): Creamy base; light version for lower calories.
• Vegetable Broth (2 cups): Low-sodium for control; homemade for richness.
• Onion (1 medium, diced): Yellow for sweetness; red for sharper flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Ginger (1 tbsp, grated): Fresh for zing; ground (1 tsp) in a pinch.
• Garam Masala (1 tbsp): Warm spice blend; essential for authentic flavor.
• Ground Almonds (¼ cup): Adds nutty creaminess; cashew paste as alternative.

Variations and Substitutions

• Protein Boost: Add chickpeas, tofu, or lentils for heartiness.
• Veggie Swap: Try cauliflower, zucchini, or green beans for variety.
• Spicy Kick: Add ½ tsp chili powder or fresh green chilies.
• Creamy Twist: Use cashew cream or vegan yogurt instead of almonds.
• Gluten-Free: Naturally GF; ensure broth and spices are compliant.
• Low-Fat: Use light coconut milk; reduce oil to 1 tbsp.
• Herb Infusion: Add cilantro or curry leaves at end.
• Nut-Free: Omit almonds; use coconut cream for richness.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of broth; microwave gently.

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