Healthy Crockpot Vegetable Korma

Name: Healthy Crockpot Vegetable Korma
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Ingredients: 3 cups mixed vegetables (carrots, bell peppers, green beans); 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk; 2 tablespoons korma curry paste; 1 teaspoon turmeric; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Fresh Meals

When I first made Healthy Crockpot Vegetable Korma, I was amazed at how easy and flavorful it could be. I love coming home to a warm, inviting aroma that fills the kitchen, knowing a wholesome dish is waiting for me. The slow cooking process allows the spices to meld perfectly, creating a delicious curry that's both satisfying and nutritious. It’s become a go-to recipe in my house, especially on those busy weekdays when I crave something healthy yet comforting.

Created by

Odette Fairbanks

Last updated on 2026-01-05T23:01:34.552Z

Each time I prepare this korma, I’m reminded of how accessible healthy eating can be. Using a variety of vegetables not only adds depth of flavor but also packs in nutrients. I usually toss in whatever I have on hand, like bell peppers, carrots, or even spinach, which always keeps it exciting. It’s also a fantastic way to use up leftover vegetables!

I’ve found that allowing the dish to cook on low for the full six hours really enhances the taste, as the spices have the time they need to infuse every bite. Just make sure to check the consistency halfway through; if it’s too thick, I add a splash of vegetable broth to keep it creamy.

Why You'll Love This Recipe
Rich, aromatic spices that awaken your senses
Nutritious vegetables that provide a hearty base
Convenient slow-cooking method saves time
Perfect for meal prep and leftovers

The Role of Spices

The spices in this Healthy Crockpot Vegetable Korma are essential for creating the dish’s rich flavor profile. Korma curry paste, which is usually a blend of spices like coriander, cardamom, and cloves, provides a depth that can’t be achieved with just one or two spices. The turmeric adds a warm, golden color and earthy flavor while cumin introduces a nutty warmth that balances the sweetness of the vegetables. Together, they create a comforting and aromatic dish that compels you to take another bite.

If you prefer a spicier kick, consider adding a pinch of cayenne pepper or a chopped green chili along with the korma paste. Spices can be adjusted according to personal taste, and feeling free to experiment can open up a whole new realm of flavors. I’ve found that adding a touch more turmeric can enhance the curry's color and health benefits, given its well-known anti-inflammatory properties.

Vegetable Variations

One of the great benefits of this korma recipe is its flexibility with vegetables. While mixed vegetables like carrots, bell peppers, and green beans are suggested, other veggies such as sweet potatoes, zucchini, or even cauliflower work wonderfully too. Just aim for a mix of colors and textures to ensure a visually appealing dish and a variety of nutrients. Remember that firmer vegetables like carrots take longer to cook, so if using softer options like zucchini, consider adding them a bit later to avoid mushiness.

If you're in the mood for a heartier dish, you can also throw in some protein. Chickpeas or lentils are excellent plant-based options that blend well with the korma sauce. They provide added texture and make the meal more filling, perfect for hungry appetites. To make this swap, ensure you add some extra cooking time, as legumes will need more time to absorb the flavors of the curry.

Meal Prep and Storage Tips

This crockpot vegetable korma is an excellent candidate for meal prep. You can prepare the base ingredients and store them in the refrigerator overnight before slow cooking; this allows for even more flavor development. Simply chop the vegetables and combine the sauce ingredients in the crockpot the next morning before setting it on low. It’s a fantastic way to save time on busy weekdays while ensuring you have a nutritious meal waiting for you when you come home.

For leftovers, store any uneaten korma in an airtight container in the fridge for up to four days. It can also be frozen for up to three months, making it a great option for batch cooking. To reheat, simply thaw the korma in the fridge overnight and warm it gently on the stovetop or in the microwave. Adding a splash of water or coconut milk while reheating can help restore the sauce's creaminess if it thickens up in storage.

Ingredients

Gather these fresh ingredients to start cooking!

For the Korma

3 cups mixed vegetables (carrots, bell peppers, green beans)
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 tablespoons korma curry paste
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Ensure all ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to cook your korma.

Prepare the Ingredients

Chop all vegetables to your desired size and place them in the crockpot. Add the diced onion, minced garlic, and grated ginger.

Mix the Sauce

In a bowl, combine the diced tomatoes, coconut milk, korma curry paste, turmeric, and cumin. Pour over the vegetables in the crockpot.

Cook

Cover and cook on low for about 6 hours or on high for about 3 hours until the vegetables are tender. Stir occasionally.

Finish and Serve

Season with salt and pepper. Garnish with fresh cilantro before serving. Enjoy it with rice or naan!

Your delicious korma is ready to be enjoyed!

Pro Tips

For added protein, consider throwing in some chickpeas or lentils. They cook well and absorb the flavors beautifully.

Serving Suggestions

This hearty korma pairs beautifully with fluffy basmati rice or warm naan bread, which can help soak up the delicious sauce. If you're looking for a low-carb option, consider serving it over cauliflower rice. The lightness of cauliflower rice complements the rich flavors of the korma without overwhelming them.

For an extra burst of flavor and nutrition, serve the korma with a side of fresh cucumber raita. The cooling yogurt-based dip offers a refreshing contrast to the spices and can be quickly assembled with just yogurt, grated cucumber, and a pinch of salt.

Troubleshooting Tips

If your korma turns out too thick after cooking, simply add a bit of additional coconut milk or vegetable broth to loosen it up. Conversely, if it's too thin, try cooking it uncovered on high for the last 30 minutes to let some of the liquid evaporate, concentrating the flavors even further.

In case you find the flavor lacking after cooking, don't hesitate to adjust it by adding more salt, a squeeze of lemon juice for brightness, or a dash of extra korma paste. These small adjustments can elevate the dish and cater it to your personal preference.

Scaling the Recipe

Scaling the recipe up for larger gatherings is easy. Just multiply all ingredient quantities while ensuring your crockpot can accommodate the larger volume. Keep in mind that cooking times will remain the same regardless of volume, but checking for doneness is crucial, especially for very large batches.

For those looking to scale down, the recipe is just as adaptable to smaller servings. Simply divide the amounts as needed, but because this dish is layered with flavors, I recommend that whichever proportions you use, cook the korma until the vegetables are fork-tender for the best taste experience.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Just add them directly to the crockpot without thawing.

→ Is this recipe vegan?

Yes, it's entirely plant-based and dairy-free!

→ How can I make it spicier?

Feel free to add more korma curry paste or a pinch of red pepper flakes.

→ Can I make this korma in advance?

Yes, you can prepare it a day ahead and reheat before serving for the best results.