A healthy, hearty vegan 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 it’s thing; it’ll be bubbling away ready to enjoy when you come home.
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 korma is:
Full of nutritious fresh vegetables
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe :
The Written Recipe :
Vegan Slow Cooker Korma
- 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)
- 1 tin red kidney beans (approx 240g drained weight)
- 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)
- 2 tbsp coconut sugar (30g)
- 2 tbsp tomato puree (30g)
- 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
- 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
- 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.
- Serve with rice, a swirl of dairy free cream and fresh coriander.