Best Vegetable Korma
This vegetable korma is a hands-off and delicious slow cooker curry that comes together quickly. It's healthy, hearty, and completely plant based. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 364kcal
Equipment
Ingredients
- 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
Instructions
- Add the coconut milk, curry paste, ginger, chili, garlic, cauliflower, bell pepper, and potatoes to 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 an additional 5 minutes.
- Give everything a mix and serve immediately.
Video
Notes
- More veggie ideas: Root vegetables are best, including swedes, rutabaga, butternut squash, or sweet potato.
- Instant Pot method: Add all the ingredients into an Instant Pot. Stir, seal the lid, and cook on high pressure for 10 minutes. Quick release then serve.
- Thicken the korma: If the korma is a little watery, stir through one teaspoon of cornstarch mixed with a tablespoon of water.
- Leftovers: Refrigerate vegetable korma as soon as it cools. Stored in an airtight container, this dish will last 3 to 4 days in the fridge.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 35g | Protein: 8g | Fat: 24g | Sodium: 88mg | Potassium: 984mg | Fiber: 9g | Vitamin A: 9819IU | Vitamin C: 114mg | Calcium: 76mg | Iron: 4mg | NET CARBS: 26g