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A healthy, hearty slow cooker vegetable korma curry with the perfect balance of sweet, savoury and spice. The colourful chunky vegetable base makes for a filling meal surrounded by a deliciously creamy sauce, sweet sultanas, moreish coconut and a blend of spices with just the right amount of kick.
This super easy curry is my ‘go-to’ for a busy weeknight or when I’ve got friends coming around for tea. Just pop everything in the slow cooker and let it do its thing; it’ll be bubbling away ready to enjoy when it’s tea time.
Quick Links:
- The written recipe
- The video recipe
- Step by step instructions
- FAQs
- Other delicious dinner recipes like this one
Why You’ll Love this Slow Cooker Vegetable Korma Recipe
This slow cooker is a breeze to make! First, you’ll chop all of your delicious veggies into bitesize pieces and then add them into your slow cooker, crock pot, instant pot or large saucepan.
Then you’ll add a dreamy combination of spices such as cumin, garam masala, turmeric and coriander powder.
Next up it’s time to korma-fy (no, that’s not a word) by adding nutty ground almonds, sweet sultanas, creamy coconut milk and of course a generous sprinkling of desiccated coconut. Pop the lid on, leave it to simmer away and enjoy with some basmati rice, naan and a swirl of dairy-free cream. Yummy!
This super easy, healthy slow cooker veggie korma is:
Creamy
Subtly spiced (can be made as mild as you like – perfect for the whole family)
Full of nutritious fresh vegetables
Hearty
Filling
Comforting
and Delicious!
It’s great for batch cooking and enjoying over the coming days (curry often tastes better the next day!).
How to make this Slow Cooker Vegetable Korma
Ingredients
Fresh and frozen produce. The vegetable mix we use includes onion, garlic, ginger, potato, carrot, broccoli, red pepper and peas.
Note: You’ll want to keep the onion, garlic and ginger but other than that, you can substitute for different vegetables depending on what you have on hand. Sweet potatoes, green beans, cauliflower, green peas and orange bell peppers would all go well.
Dried herbs and spices. You’ll need curry powder, ground cumin, garam masala, ground coriander, ground turmeric, dried chilli flakes and salt.
Pantry ingredients. Ground almonds, sultanas (or raisins), desiccated coconut and tinned full fat coconut milk add those classic sweet and creamy korma flavours.
Other ingredients. A tin of kidney beans (or any tinned bean will do), coconut sugar (or any sugar), tomato puree (aka tomato paste), dairy free cream (or substitute for more tinned coconut milk) and vegetable stock.
Equipment
You will need a 6.5L slow cooker for this recipe. If your slow cooker is smaller then halve the recipe and use just enough vegetable stock to cover the other ingredients.
Alternatively, you can make this slow cooker vegetable curry recipe in a large saucepan. See the steps below for more information on how to do this.
Steps
Make sure to head to the recipe card below for the full recipe and instructions on how to make this slow cooker veggie korma!
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Gather together the ingredients for this vegan korma.
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Prep the ingredients by dicing the vegetables and mincing the garlic and ginger.
Slow cooker method:
- Add all of your ingredients to the slow cooker and set it on the necessary heat level to suit your schedule. We use a medium setting, which cooks the curry in around 6 hours.
Note: See our FAQ about cooking with dairy free cream and coconut milk.
Saucepan method:
- In a large pan, fry the onion in 1 tbsp oil over medium heat until the onion is translucent (approx 5 minutes).
- Add the minced garlic and ginger and fry for a further 1-2 minutes.
- Add the diced potato and carrot. Fry for 5 minutes.
- Add all of the spices and fry for a further 1-2 minutes. Add 1 tbsp more oil (or a splash of water) at this step if needed.
- Add all of the remaining ingredients, except the coconut milk and dairy free cream. Use just enough veg stock to cover the ingredients. Simmer for 30 minutes or until the potato and carrot are tender.
- Add the coconut milk and dairy free cream and simmer for a further 5 minutes until hot through.
To thicken your curry:
If you would like to thicken your curry, regardless of the cooking method you have used, you can do this by stirring together 2 tbsp cornflour and 2 tbsp water in a separate dish to make a paste/white liquid. Add this paste/liquid to the slow cooker/saucepan and stir through. Let the curry simmer for 5-10 minutes and the sauce should thicken.
Serve this vegan korma curry with basmati, coconut rice or cauliflower rice, garlic naan, poppadoms and chutney for a perfect meal. It goes beautifully with our coconut rice, which you can see pictured here:
FAQs
How do you keep curry from going watery in the slow cooker?
Curries (and in fact most dishes) go a little watery when cooked in the slow cooker due to the lid preventing water from evaporating during cooking. There are two ways that we like to combat this:
- Take the lid off of the slow cooker for the last hour of cooking. This tends to thicken up the sauce by allowing some of the water to evaporate.
- Combine 2 tbsp cornflour with 2 tbsp of water in a small dish to make a ‘cornflour slurry’. Add this to the slow cooker 10 minutes before the end of cooking. Stir it in and over the next 10 minutes the curry should thicken. You can use another batch of cornflour slurry if you’d like to thicken your curry further.
How do I stop coconut milk from splitting in the slow cooker?
Coconut milk and dairy free cream can split in the slow cooker (or during any cooking process), depending on the brand. Whilst this doesn’t affect the taste, it does affect the appearance of the dish.
To combat this, you could add both the coconut milk and dairy free cream 30 minutes from the end of cooking. You’ll likely need to thicken the curry if you do this, but that is easy to do – mix 2 tbsp corn flour with 2 tbsp water to make a paste/slurry and then pour this into the slow cooker. Stir, put the lid of the slow cooker back on and cook for a further 10-15 minutes (or until hot), after which time the sauce should have thickened.
If you are cooking this curry using the saucepan method, add the coconut milk and dairy free cream 5 minutes before the end of the cooking time and simmer to warm through.
How do I store leftovers of this slow cooker veg korma?
Add any leftovers to an airtight container and refrigerate for up to three days. You can also freeze this curry in an airtight container for up to 3 months, however, please be aware that the sauce may split on reheating due to the coconut milk.
Loved this Slow Cooker Vegetable Korma? Here are some more delicious vegan curries and slow cooker recipes to try
Jackfruit and Three Bean Chilli Soup (Slow Cooker Recipe)
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The Video Recipe:
The Written Recipe:
Slow Cooker Vegetable Korma (Easy Vegan Recipe)
Ingredients
The veggies:
- 1 large onion (peeled and diced, approx 125g)
- 2 potatoes (peeled and cut into bitesize chunks, approx 550g)
- 1 carrot (peeled and diced, approx 100g)
- 100 g tenderstem broccoli (cut into bitesize pieces)
- 1 red pepper (diced, approx 100g)
- 100 g peas
- 3 cloves garlic (minced)
- 2 tsp ginger (finely diced)
The spices:
- 2 tsp hot curry powder (*see note)
- 2 tsp cumin (dried/ground)
- 1 tsp garam masala (dried/ground)
- 1 tsp coriander (dried/ground)
- 1 tsp turmeric (dried/ground)
- ½ tsp dried chilli flakes (*see note)
- 1 tsp salt
Other ingredients:
- 1 tin red kidney beans (approx 240g drained weight)
- 2 tbsp coconut sugar (30g)
- 2 tbsp tomato puree (30g)
- 50 g ground almonds
- 50 g sultanas
- 15 g desiccated coconut
- 400 ml coconut milk (thick, tinned variety)
- 250 ml dairy free cream (such as oat or soya)
- 200 ml vegetable stock (or just enough to come to the top of your veg)
Optional: To thicken
- 2 tbsp cornflour
Optional: To serve
- fresh coriander
- a swirl of cream
- basmati or cauliflower rice
Instructions
Slow cooker method:
- Add all of the ingredients into your slow cooker and put the lid on.1 large onion, 2 potatoes, 1 carrot, 1 tin red kidney beans, 100 g tenderstem broccoli, 1 red pepper, 100 g peas, 3 cloves garlic, 2 tsp ginger, 2 tbsp coconut sugar, 2 tbsp tomato puree, 2 tsp hot curry powder, 2 tsp cumin, 1 tsp garam masala, 1 tsp coriander, 1 tsp turmeric, 1/2 tsp dried chilli flakes, 1 tsp salt, 50 g ground almonds, 50 g sultanas, 15 g desiccated coconut, 400 ml coconut milk, 250 ml dairy free cream, 200 ml vegetable stock, 2 tbsp cornflour
- Set the slow cooker on the necessary heat level to suit your schedule. I use medium on my slow cooker and this cooks the curry in around 6-8 hours.
- Before serving stick a knife into a piece of potato to check it is cooked through.
- If you’d like to thicken up the curry before serving you can either take the lid off and turn the slow cooker to high for the last hour or mix 2 tbsp cornflour with a little water, stir the mixture into the curry and then cook for a further 10 minutes.
Stovetop method:
- In a large saucepan, fry the onion in 1 tbsp oil over medium heat until translucent (approx 5 minutes).1 large onion
- Add the garlic and ginger and fry for a further 1-2 minutes.3 cloves garlic, 2 tsp ginger
- Add the diced potato and carrot. Fry for 5 minutes.2 potatoes, 1 carrot
- Add all of the spices and fry for a further 1-2 minutes. Add 1 tbsp more oil at this step if needed.2 tsp hot curry powder, 2 tsp cumin, 1 tsp garam masala, 1 tsp coriander, 1 tsp turmeric, 1/2 tsp dried chilli flakes, 1 tsp salt
- Add all of the remaining ingredients, except the coconut milk and dairy free cream. Use just enough veg stock to cover the ingredients. Simmer for 30-40 minutes or until the potato and carrot are tender.100 g tenderstem broccoli, 1 red pepper, 100 g peas, 1 tin red kidney beans, 2 tbsp coconut sugar, 2 tbsp tomato puree, 50 g ground almonds, 50 g sultanas, 15 g desiccated coconut
- Add the coconut milk and dairy free cream and simmer for a further 5 minutes until hot through.400 ml coconut milk, 250 ml dairy free cream
To serve:
- Serve with rice, a swirl of dairy free cream and fresh coriander.fresh coriander, a swirl of cream, basmati or cauliflower rice
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
