Healthy Crockpot Vegetable Korma

Name: Healthy Crockpot Vegetable Korma
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 servings
Ingredients: 2 cups cauliflower florets; 2 cups chopped carrots; 1 cup green peas (fresh or frozen); 1 can coconut milk (13.5 oz); 1 onion, diced; 3 cloves garlic, minced; 2 tablespoons curry powder; 1 tablespoon ginger, minced; 1 large potato, diced; 1/2 teaspoon turmeric; Salt and pepper to taste; 1 tablespoon vegetable oil

Highlighted under: Wholesome Healthy Meals Ideas

I absolutely love preparing this Healthy Crockpot Vegetable Korma for dinner. The convenience of slow cooking allows the flavors to meld beautifully, creating a fragrant and rich dish. It's a wonderful way to incorporate a variety of vegetables while enjoying a comforting meal. The best part is that I can throw everything into the crockpot and let it do the work while I attend to other tasks. The result is a creamy, spiced korma that warms not only the belly but also the soul.

Created by

Genevieve Porter

Last updated on 2026-01-05T17:37:40.869Z

When I first tried this Vegetable Korma, I was amazed by how simple and delicious it turned out. Using a slow cooker allowed the spices to seep into each vegetable, creating a dish that was bursting with flavor. I recommend sautéing the onions and garlic briefly before adding them to the crockpot, as this enhances their sweetness and deepens the korma's overall taste.

Each time I make this recipe, my family raves about the creamy texture and perfectly balanced spices. It not only satisfies hunger but also nourishes the body with wholesome ingredients. For a little extra heat, I like to serve it with a side of pickled chilies, which complements the korma beautifully.

        Why You'll Love This Recipe
        Bursting with flavor from a variety of spices
Creamy texture that's comforting and satisfying
Packed with nutritious vegetables for a healthy meal

      

Understanding the Ingredients

The star of this Healthy Crockpot Vegetable Korma is undoubtedly the coconut milk, which imparts a rich creaminess and enhances the overall flavor profile. When choosing a coconut milk, opt for a full-fat version for a luxurious consistency, or a lighter version if you're aiming for fewer calories. If you're looking for a dairy-free alternative but still want creaminess, pureed cashews or silken tofu can be excellent substitutes.

The variety of vegetables in this korma not only adds nutrition but also contributes different textures. Cauliflower provides a subtle crunch and absorbs spices beautifully, while carrots lend sweetness and color to the dish. Be mindful of chopping your vegetables into uniform sizes to ensure even cooking; roughly 1-inch pieces work best. If time is tight, feel free to use pre-chopped vegetables from the grocery store.

Spices play a crucial role in this recipe, especially curry powder and turmeric. The curry powder brings a complex array of flavors, while turmeric adds a warm, earthy base and vibrant hue. If you enjoy a bit more heat, consider adding a dash of cayenne or a pinch of chili powder. Just remember to adjust the amount to suit your spice tolerance!

Cooking Tips for Perfect Korma

When sautéing the onions and garlic, it’s important to keep an eye on the heat. A medium heat is perfect to avoid browning the garlic too much; you want them to be soft and translucent rather than golden. This ensures a sweeter, milder flavor that melds well with the other ingredients as they cook together. If you do happen to overcook the garlic, it may impart a bitter taste to the korma, which can be mitigated by adding a touch of sugar.

To achieve a true korma consistency and flavor, don't be afraid to let the crockpot do its magic for the full cooking time of 5 hours. This slow-and-low method allows the flavors to develop richly. If you're in a hurry, you can crack up the heat by setting your crockpot to high; however, I recommend a minimum of 3 hours for the vegetables to fully soften and the spices to blend harmoniously.

Make sure to taste the korma before serving and adjust the seasoning accordingly. A squeeze of fresh lemon juice can brighten the dish beautifully, offering a lovely balance to the richness of the coconut milk. If you find the korma too thick, you can thin it out by adding a splash of vegetable broth or water.

Ingredients

Gather the following ingredients to prepare your Healthy Crockpot Vegetable Korma:

Ingredients

2 cups cauliflower florets
2 cups chopped carrots
1 cup green peas (fresh or frozen)
1 can coconut milk (13.5 oz)
1 onion, diced
3 cloves garlic, minced
2 tablespoons curry powder
1 tablespoon ginger, minced
1 large potato, diced
1/2 teaspoon turmeric
Salt and pepper to taste
1 tablespoon vegetable oil

Make sure all ingredients are prepared before transferring them into the crockpot.

Instructions

Follow these simple steps to create your Healthy Crockpot Vegetable Korma:

Prepare the Ingredients

In a skillet, heat the vegetable oil over medium heat. Sauté the onions and garlic until translucent, about 5 minutes. Add the ginger and cook for another minute.

Combine in Crockpot

Transfer the sautéed mixture to the crockpot. Add the chopped potatoes, cauliflower, carrots, and peas. Pour in the coconut milk and sprinkle with curry powder, turmeric, salt, and pepper. Stir well to combine.

Cook

Set the crockpot on low and cook for 5 hours or until the vegetables are tender. Stir occasionally if possible.

Serve

Once cooked, taste and adjust seasoning as needed. Serve the korma warm with rice or naan, topped with fresh cilantro.

Your Healthy Crockpot Vegetable Korma is now ready to be enjoyed!

Pro Tips

For an added kick, consider including a finely chopped chili pepper in the sauté step. You can also serve it with yogurt or a sprinkle of chopped nuts for added texture and flavor.

Serving Suggestions

This Healthy Crockpot Vegetable Korma is delightful on its own but pairs perfectly with a variety of sides. Serve it with steamed basmati rice or fluffy naan to soak up the luscious curry sauce. If you want to boost the health benefits even further, consider pairing it with a fresh cucumber raita or a simple side salad for added crunch and flavor.

For garnishing, don't overlook fresh herbs! Chopped cilantro or mint sprinkled on top just before serving not only adds a burst of freshness but also enhances the visual appeal. You can even sprinkle some toasted almonds or cashews for an extra layer of texture and nutrition, making each bite even more satisfying.

Make-Ahead and Storage

One of the best aspects of this korma is its make-ahead potential. You can prepare it a day in advance and store it in the refrigerator. The flavors deepen and improve overnight, making for an even more delicious meal when reheated. To reheat, simply place it back in the crockpot on low until warmed through or heat it gently on the stove over medium heat, stirring occasionally.

If you want to freeze the korma, allow it to cool completely before transferring it to an airtight container. It can be kept in the freezer for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight and reheat on the stove, adding a splash of coconut milk or broth if it seems too thick after freezing.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work great in this recipe. Just make sure to adjust the cooking time as needed.

→ How can I make it spicier?

You can add more curry powder or include diced jalapeño or red pepper flakes for extra heat.

→ What's the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

→ Can I make this recipe vegan?

Yes, this recipe is already vegan due to the use of coconut milk and plant-based ingredients.