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Vegan Crockpot Vegetable Korma

Vegan Crockpot Vegetable Korma

Vegan Crockpot Vegetable Korma is a delightful and aromatic dish that brings the rich flavors of Indian cuisine to your table with minimal effort. This creamy, plant-based korma features a harmonious blend of toasted spices, velvety coconut milk, and nutritious vegetables, making it a perfect choice for busy weeknight dinners or leisurely weekend feasts. The slow cooker takes care of the cooking, allowing you to focus on other tasks while it simmers to perfection. Serve it over fragrant basmati rice or alongside warm vegan naan for a satisfying meal that everyone will love.

  • Total Time: 34 minute
  • Yield: Serves 4

Ingredients

  • Whole spices (cinnamon, bay leaves, cloves, cardamom)
  • Ground spices (turmeric, coriander, cumin, chili powder)
  • Coconut milk
  • Almond butter
  • Fresh vegetables (cauliflower and chickpeas)
  • Canned tomatoes
  • Onion, garlic, ginger, green chili

Instructions

  1. In a heavy pan, heat oil and toast whole spices for 30–60 seconds. Add onion and cook until translucent.
  2. Stir in garlic, chili, ginger, and ground spices; toast briefly.
  3. Mix in canned tomatoes and water; simmer until thickened.
  4. Stir in coconut milk and almond butter; season to taste.
  5. Transfer the sauce to a crockpot; add cauliflower and chickpeas.
  6. Cook on low for 4–6 hours or high for 2–3 hours.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 4-6 hours
  • Category: Main
  • Method: Slow cooking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 380
  • Sugar: 8g
  • Sodium: 500mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 10g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: For deeper flavors, prepare the curry sauce a day ahead. Adjust spice levels according to your preference. Feel free to add or substitute other vegetables like peas or bell peppers.

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