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!
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.
Notes
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.