Vegetable Korma


5 from 153 votes
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This vegetable korma is a fast and delicious slow cooker curry that comes together in no time! Hearty and healthy, it’s naturally vegan and gluten-free! 

vegetable korma.

If you buy a lot of veggies and never know what to do with them, making veggie korma is one of your best options. Like our chana masala or paneer tikka masala, this dish turns everyday vegetables into something truly delicious.  

Table of Contents
  1. What is vegetable korma?
  2. Why you’ll love this vegetable korma recipe
  3. Ingredients needed
  4. How to make a vegetable korma
  5. Tips to make the best recipe
  6. Flavor variations
  7. Storage instructions
  8. Recommended tools to make this recipe
  9. More curry recipes to try
  10. Frequently asked questions
  11. Best Vegetable Korma

What is vegetable korma?

Vegetable korma is a curry featuring vegetables in a creamy coconut milk sauce. Different vegetables can be used to make it, including potatoes, carrots, peas, tomatoes, cauliflower, onions, etc. It has all the flavor of a lamb korma minus the animal protein.

Why you’ll love this vegetable korma recipe

  • Healthy and low-carb. This dish is a healthy dish to eat for lunch or dinner. If you remove the potatoes, it will also work great for low-carb diets. 
  • An easy freezer meal. Similar to eggplant curry, making a big batch of a korma is easy. Keep some in the fridge and freeze the remaining korma for later use. 
  • Gluten- and dairy-free. Just like dahl, as it doesn’t contain gluten and lactose, vegetable korma is a great dish to serve to crowds.

 What I love about this recipe is how easy it is to customize! We often change the vegetables or add some protein to them (chicken thigh or diced lamb is fantastic). Paired with some naan or coconut rice, it’s a meal the whole family adores. 

Ingredients needed

This recipe is very forgiving, and almost any vegetable works. Here is what you’ll need: 

  • Cauliflower. This low carb vegetable is what I like to use as the main component of my vegan korma. Cut the cauliflower into same-size florets. 
  • Bell pepper. Chopped. You can use bell peppers of different colors to make the korma more colorful. 
  • Potatoes. Chopped. 
  • Green peas. Frozen. 
  • Red chili. De-seeded chili to add some heat. Adjust the amount of red chili to make the dish as spicy as you like. 
  • Coconut milk. All the vegetables are cooked in coconut milk, giving the korma its signature taste and texture. 
  • Curry paste. A flavorful paste to help build flavor for vegetable korma. 
  • Coriander. Chopped fresh coriander.
  • Garlic. Minced.
  • Ginger. Minced. 

How to make a vegetable korma

  1. Add to the slow cooker. Add the coconut milk, curry paste, cauliflower, peppers, and potatoes into the slow cooker, along with the minced garlic and ginger. 
vegetables in slow cooker.
  1. Cook. Cook on low heat for 6 hours or until the potatoes are tender. Add the chopped coriander and frozen peas, and cook the korma for another 5 minutes. 
frozen peas in vegetable korma.
  1. Serve. Serve immediately with your favorite sides.
vegetarian korma.

Tips to make the best recipe

  • If your veggie korma turned out more watery than you like it to be, mix in some full-fat yogurt. Add a cornstarch slurry to the korma toward the end of the cooking time to keep it dairy-free. 
  • This korma may also turn out too thick if you boil it for too long. If this happens, add more coconut milk to the pot. 
  • If you don’t have the time to cook this vegetable curry in a slow cooker for hours, cook it on the stove. It takes less than an hour to cook it on the stovetop on low-medium heat. 
  • Cut the vegetables into even pieces so that they cook evenly. Doing this also makes the korma look better. 

Flavor variations

As mentioned earlier, the beauty of this curry is just how easy it is to customize or change up to suit your taste buds or use up whatever you have on hand. Here are some ideas: 

  • Sprinkle with cashews. Roasted cashews will add a nice nutty flavor and crunch to the creamy vegetable korma. 
  • Add tomatoes. Use fresh, roasted, or canned tomatoes in a korma to brighten its flavor and give it an appetizing red hue. You can also use a small amount of tomato paste instead. 
  • Use garam masala. If you don’t have curry paste, use garam masala instead. This spice blend is another way to give vegetable korma an Indian twist. 
  • Add protein. You can add chicken breast, chicken thighs, or even some lamb if you need some protein in your meal. For the vegan option, add split peas as a source of protein. 

Storage instructions

To store: Refrigerate vegetable korma as soon as it cools. Stored in an airtight container, this dish will last 3 to 4 days in the fridge. 

To freeze: If you have a big batch of leftovers, divide them into portions and freeze them in airtight containers. It’ll last for up to 6 months.

To reheat: Reheat the korma in the microwave or on the stove over medium heat. Add a splash of water or coconut milk if needed. 

veggie korma.

More curry recipes to try

Frequently asked questions

Is vegetable korma good for weight loss?

Yes, vegetable korma is good for weight loss as it is quite low in calories. You may want to leave out the potatoes if you are trying to consume fewer carbs. 

What type of curry is korma?

Korma is a mild curry originating in South Asia. Korma can be made with meat and vegetables. It also contains various spices. 

vegetable korma recipe.

Best Vegetable Korma

5 from 153 votes
This vegetable korma is a fast and delicious slow cooker curry that comes together in no time! Hearty and healthy, it's naturally vegan and gluten-free! 
Servings: 4 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes


  • 13.5 ounces coconut milk full fat
  • 3 tablespoons curry paste
  • 1 tablespoon ginger chopped
  • 1 chili de-seeded
  • 3 cloves garlic minced
  • 1/2 small cauliflower chopped
  • 1 large bell pepper sliced
  • 2 small potatoes chopped
  • 1 tablespoon coriander chopped
  • 2 cups peas frozen


  • Add the coconut milk, curry paste, ginger, chili, garlic, cauliflower, bell pepper, and potatoes in a slow cooker and stir well.
  • Cook on low heat for 6 hours, or until the vegetables are tender. Stir through the coriander and frozen peas and simmer for another 5 minutes.
  • Give everything a mix and serve immediately.


TO STORE: Refrigerate vegetable korma as soon as it cools. Stored in an airtight container, this dish will last 3 to 4 days in the fridge.
TO FREEZE: If you have made a big batch of leftovers, divide them into portions and freeze them in shallow airtight containers. This dish will keep well for up to 6 months. 
TO REHEAT: Reheat the korma in the microwave or on the stove over medium heat. Add a splash of water or coconut milk if needed.


Serving: 1servingCalories: 364kcalCarbohydrates: 35gProtein: 8gFat: 24gSodium: 88mgPotassium: 984mgFiber: 9gVitamin A: 9819IUVitamin C: 114mgCalcium: 76mgIron: 4mgNET CARBS: 26g
Course: Main Course
Cuisine: Indian
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Mmmm not vegan nor am I Paleo buuut I want a bowl of that- YES to anything simmered in coconut milk! I actually don’t own a slow cooker but I might have to try this on a super low heat over the stove- you’ve spurred a craving. I definitely agree about being acclimatised according to certain locations. I used to handle British winter like a champ when I lived there, but now I am here shivering in the midst of Mumbai’s winter….I need to stop walking around in shorts!

    1. This works in over the stove!!! I sent it to my mum and she’s like ‘I am NOT ripping out the slow cooker for this’- She did it over 40 minutes on the stove- Much quicker 😉

      Haha, we should both not complain about walking around in shorts in ‘Winter’. We may get kale thrown at us!

  2. OH MY GOSH!!!! This is exactly what I am CRAVINNNGGG!!! You know I miss home, and now I miss this even more….I did buy some garam masala last week though, so now I can make it, rather than just making a generic curry. Thanks for this… I just have to convince my other half to want to eat it. LOVE that it is a slow cooker recipe too….I guess that answers your question 🙂

  3. I am loving the new look of your blog 🙂
    I am also obsessed with my slow cooker, although sometimes it is torture. As I work from home, I can smell is cooking throughout the day and having to wait to eat it sucks!

    1. Haha. Confession…I eat this for breakfast BUT without brownies. That’s pushing it. I ate it with granola bars lol.

  4. I like how accessible this is. I can’t do heavy fats and most cow’s milk dairy, so this definitely makes this an option. Also, I love the smorgasbord of veggies. That is always a winner in my book.

    1. One fellow mentioned that he was not able to drink milk, has he tried Kafir? A friend introduced it to me, following a bad car smash he was completely unable to during milk. He is now married to an Ukranian girl who introduced him to Kefir. As it is a probiotic it changes milk totally. I even went camping with a 4 day supply, no problem and no cooler. Give it try…..

  5. Haha I loved reading this post!! Good thing your mom made you bring the slow cooker with you! Also now that I’m in Australia and it is HOT, I still want to use a slow cooker. I went to target yesterday and bought one since I didn’t have enough room to pack it haha! I’m too obsessed with it to go without for too long. I love this vegetable korma – it looks and sounds delicious!

    1. Oh Geebuz. When I first read you were coming here I was like….No slow cooker (and also Quinoa is a rip off here too lol- you’re other favourite!).

  6. Hahaha…I love that you are posting this in the middle of summer down there in Australia. This looks like the ultimate comfort food to snack on after shoveling loads of snow. Maybe you could send me a slow cooker full? 🙂

    1. Of course. Just so you know- Fed Ex prices are ridiculous from here. You could probably buy wall mart for the price!

  7. Chicago is an icebox and the moment… I seriously question how I will survive until spring!
    The recipe is a perfect meal for me to make for my vegetarian sister! It looks so comforting, too!

  8. Korma is my favorite Indian dish. When we go to an Indian restaurant, I always get the chicken Korma! This looks so good to me right now – it’s only 4 degrees here, I need this to warm up!

  9. That looks divine, Arman! How can you have an apartment without central heating? I have lived in homes without central heating and we added a wood stove, but you can’t do that in an apartment. Space heaters?


  10. Pinned! This looks amazing. Our new house is frigid but it’s mostly upstairs/in our bedroom… maybe I should set up my slow cooker there with this delicious meal to get warm??

  11. Your slow cooker kept your apartment warm!? That’s one intense slow cooker! Although, I was glued to our crock pot two nights ago when my mom was making rice porridge in it. It was my life saver.
    I’m a fan of curry, vegetables, warmth, and no-hands cooking. Needless to say, I’m allllll over this recipe.

    1. P.S. Is the almond meal included as a thickening agent? If so, could I use a little bit of corn starch or other flour in its place?

    2. Dooo it. Although…not in your dorm. One girl smuggled her crock pot in and got in so much trouble.

      It was awesome.

  12. Love this recipe! Confession…I had to google koroma. Had no idea it was turkish. Greek & Turkish is my favorite. Great pics too. I’m digging the black background.