Vegetable Korma


5 from 153 votes
Jump to RecipeRate

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.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Crockpot all the way! This looks so hearty and delicious. I throw red pepper flakes in basically everything! Never heard the word koroma though. You’re too fancy for me.

  2. This looks amazing curry friend! Looking forward to seeing more such curry recipes for our addiction! Pinned! ;D

  3. Loving the new design, friend! And the most recent crockpot recipe. I loooove my crockpot! use it every week 🙂

  4. I had veggie korma for lunch today! I’ll always think of you whenever I see/eat tandoori.

    Tandoori soul mates.

    I call it a slow cooker. “Crock pot” sounds so white trash.

  5. You better be back in Sydney in a few weeks…..
    This looks SO good and yes, comforting! You don’t even want to know how freezing it is here in winter and then me on the bike – oh yes.
    I wish I had a Slow Cooker. I went to a store lately where the sell kitchen supplies and the salesman looked at me like I just turned into a chicken when I asked for a Slow Cooker. Oh Switzerland.

  6. Wait, did I miss something? You’re back in Melbourne? Just for a visit or do you stay?
    Yay for the slow cooker! I love mine. I am pretty new to using it and this one is going to be tested soon. I love to come home to a warm dinner. It’s like magic and I don’t even need my wand for it 😉
    P.S. I love the new design. So grown up and sophisticated 🙂

  7. Aren’t slow cookers and crock pots the same thing? crock pots just being a brand name??
    Anyhoo I love my slow cooker, and I was looking for more recipes, so this is ideal! going to add some chicken too… Yum!
    I must admit, I do abuse the oven for heat… Once I take a meal out I switch it off and leave the door open to give the apartment some heat! Scotland is chilly and snowy right now… Need all the heat we can!

  8. I didn’t realize you moved back to Melbourne. New job? I love slow cooker meals and this one looks so good.
    The weather in Williamsburg is gross. It’s freezing rain right now and I’m waiting for the work delay announcement, but it hasn’t come so I think I’m out of luck!

  9. I kid you not when I say that I was juts (as in yesterday) searching for a vegetarian and vegan slow cooker recipe with an Indian twist! How did you know? Pinning now!