Best Vegetable Korma
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
Calories 364kcal
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 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.
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