Healthy Crockpot Vegetable Korma

Name: Healthy Crockpot Vegetable Korma
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Ingredients: 2 cups mixed vegetables (carrots, bell peppers, green beans); 1 cup diced tomatoes (canned or fresh); 1 onion, chopped; 4 garlic cloves, minced; 1 tablespoon ginger, grated; 1 can (13.5 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon turmeric; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro for garnish (optional)

Highlighted under: Home Healthy Meals Favorites

I absolutely love how easy it is to prepare a delicious meal in a slow cooker, and this Healthy Crockpot Vegetable Korma is one of my favorites. With a blend of aromatic spices, fresh vegetables, and creamy coconut milk, this dish is a delightful combination of textures and flavors. It's perfect for busy days when I want to come home to a warm and satisfying dinner. The best part is knowing that I'm enjoying a healthy meal made with nourishing ingredients.

Created by

Esme Caldwell

Last updated on 2026-01-13T06:44:40.126Z

During my culinary adventures, I stumbled upon the beauty of slow cooking and the magic it brings to a dish like Vegetable Korma. The simplicity of tossing in fresh veggies and spices, then letting the slow cooker work its magic, is a game changer in my kitchen. I've found that allowing the korma to simmer for several hours helps the flavors meld beautifully, making each bite a delightful experience.

One of my favorite tips is to use a mix of seasonal vegetables; they not only contribute unique textures but also ensure that each korma I make is slightly different yet equally delicious. I love adding spinach or peas for a pop of color and nutrition. It really elevates this comforting dish!

        Why You'll Love This Recipe
        Richly spiced with a variety of fresh vegetables
Creamy coconut milk makes the dish ultra-satisfying
Effortlessly prepared in a slow cooker for a hassle-free meal

      

Understanding the Spice Blend

The spice blend in this Healthy Crockpot Vegetable Korma is what truly sets it apart. Curry powder, turmeric, and cumin are not only flavorful but also offer health benefits, such as anti-inflammatory properties. By adding these spices right at the beginning, you allow them to infuse their flavors deeply into the vegetables and coconut milk throughout the cooking process. For those who prefer bolder flavors, feel free to increase the amount of curry powder or even experiment with adding garam masala or coriander.

Another tip for maximizing flavor is to sauté the onions, garlic, and ginger in a separate pan before combining them in the slow cooker. This step can enhance the depth of flavor, giving the dish a rich aroma right from the get-go. Just cook them on medium heat until they become translucent, which takes about 5-7 minutes, before mixing them with the other ingredients.

Ingredient Customization

One of the fantastic aspects of this korma is its versatility with vegetables. While the original recipe calls for carrots, bell peppers, and green beans, you can easily substitute or add in whatever vegetables you have on hand. Cauliflower, sweet potatoes, and peas are great additions. When using firmer vegetables like sweet potatoes, consider chopping them into smaller pieces to ensure they cook through in the recommended time.

If you're looking to adjust this dish for dietary preferences or restrictions, there are plenty of options. You can make it plant-based by ensuring all ingredients are free from animal products. For a gluten-free version, check that your curry powder and any canned goods are certified gluten-free. Additionally, if coconut milk isn't your favorite, you can try using almond milk, though this will change the creaminess and flavor profile.

Storage and Serving Suggestions

This vegetable korma can be stored in the refrigerator for up to 4 days, making it a great meal prep option. To store, let it cool completely and then transfer it to an airtight container. When you’re ready to enjoy it again, simply reheat in the microwave or on the stovetop over low heat, stirring occasionally until warmed through. If you find that the korma thickens upon refrigeration, adding a splash of vegetable broth or water during reheating can help restore its creamy texture.

When it comes to serving, this korma pairs wonderfully with basmati rice, quinoa, or even gluten-free naan. For an extra layer of flavor, consider serving it with a side of yogurt or a sprinkle of fresh lemon juice to brighten the dish. I love adding a handful of roasted nuts, like cashews or almonds, right before serving for a nice crunch and additional nutrition.

Ingredients

Gather the following ingredients to create your scrumptious Healthy Crockpot Vegetable Korma!

Ingredients

2 cups mixed vegetables (carrots, bell peppers, green beans)
1 cup diced tomatoes (canned or fresh)
1 onion, chopped
4 garlic cloves, minced
1 tablespoon ginger, grated
1 can (13.5 oz) coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Make sure to prepare these ingredients fresh for the best flavor!

Instructions

Follow these easy steps to whip up your Healthy Crockpot Vegetable Korma!

Prepare the Vegetables

Chop all your vegetables into bite-sized pieces and set them aside.

Combine Ingredients

In the slow cooker, combine the mixed vegetables, diced tomatoes, onion, garlic, ginger, coconut milk, curry powder, turmeric, cumin, salt, and pepper.

Cook

Cover and cook on low for 4 hours or on high for 2 hours, until the vegetables are tender and flavors are well combined.

Serve

Once cooked, stir well and serve hot, garnished with fresh cilantro if desired.

Enjoy your delicious and healthy meal!

Pro Tips

For added depth of flavor, consider toasting the spices in a dry pan for a few minutes before adding them to the slow cooker. This enhances their fragrance and kick. You can also substitute any vegetables you have on hand to customize the dish to your liking.

Troubleshooting Common Issues

If your korma ends up too watery, there are a couple of easy fixes. First, cook it uncovered for the last 30 minutes or so to help evaporate excess liquid. Alternatively, you can add a tablespoon of cornstarch mixed with water to thicken it up without altering the taste. If you find the flavors lacking, a pinch more salt or a dash of lemon juice can really elevate the overall profile.

To avoid undercooked vegetables, ensure they are cut into even, bite-sized pieces so that they cook uniformly. If you prefer your vegetables on the softer side, simply increase the cooking time slightly—an additional 30 minutes on low or 15 minutes on high often does the trick without compromising the dish.

Scaling the Recipe

This recipe can easily be scaled up or down, depending on your needs. If you want to double it for a gathering, the cooking time will generally remain the same, although you may need to stir more frequently to ensure even cooking. Make sure your slow cooker is large enough to accommodate the extra ingredients, aiming for a cooker that holds at least 6 quarts when doubling the recipe.

Conversely, if cooking for one or two, you can halve the ingredients without any adjustments to the cooking time. However, if you do reduce the amount significantly, opt for a smaller slow cooker to ensure everything cooks evenly. Just be aware to check in on the dish earlier, as smaller quantities can sometimes finish cooking a bit quicker.

Questions About Recipes

→ Can I prepare this korma in advance?

Yes! You can chop the vegetables and mix the spices ahead of time. Just store them in an airtight container in the fridge.

→ How can I make this recipe vegan?

This recipe is already vegan as it uses coconut milk as the creamy base. Just ensure all other ingredients are plant-based.

→ What can I serve with Vegetable Korma?

Korma pairs wonderfully with rice, naan, or quinoa. Consider adding a side of yogurt or a fresh salad for a complete meal.

→ Can I freeze leftover korma?

Absolutely! Allow it to cool, then transfer to a freezer-safe container. It can be frozen for up to 3 months.