Slow Cooker Vegetable Korma (Easy Vegan Recipe)
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.
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Serves: 4
Calories: 773kcal
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
Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free
* Omit the dried chillies and use mild curry powder if you prefer your curry to be really mild.
Recipe inspired by: India
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 773kcal | Carbohydrates: 74g | Protein: 17g | Fat: 50g | Saturated Fat: 32g | Sodium: 855mg | Fiber: 13g | Sugar: 20g | Net Carbohydrates: 61g
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