Vegetable Korma With 5 Minutes Prep

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! 

If you buy a lot of veggies and never know what to do with them, making vegetable korma is one of your best options. This dish turns everyday vegetables into something truly delicious.  

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. 

Why this recipe will be a comfort food favorite:

• 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. 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. As it doesn’t contain any gluten and lactose, vegetable korma is a great dish to serve to crowds.

 What I love about this recipe is just how easy it is to customize! We often change up the vegetables or sometimes 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. 

What is vegetable korma made of?

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 which gives vegetable 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 it

Making vegetable korma in a slow cooker is super easy. All you have to do is to add the coconut milk, curry paste, cauliflower, peppers, and potatoes into the slow cooker along with the minced garlic and ginger. 

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. 

Serve immediately. 

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. To keep it dairy-free, add a cornstarch slurry to the korma toward the end of the cooking time. 
• 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 some 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. Using 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. 

More curry recipes to try

Frequently asked questions

• 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: 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