Healthy Crockpot Vegetable Korma

Name: Healthy Crockpot Vegetable Korma
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 servings
Ingredients: 2 cups assorted vegetables (carrots, bell peppers, peas, cauliflower); 1 can (14 oz) coconut milk; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons curry powder; 1 teaspoon turmeric; 1 teaspoon cumin; Salt to taste; Fresh cilantro for garnish

Highlighted under: Light Healthy Meals Ideas

I absolutely love making this Healthy Crockpot Vegetable Korma because it brings together a medley of vibrant vegetables in a creamy, spiced sauce that develops beautifully over time. The slow-cooking process allows the flavors to deepen, creating a comforting and nourishing dish that’s perfect for any day of the week. I usually pair it with quinoa or brown rice for a wholesome meal, and it's a great way to incorporate more veggies into my diet without sacrificing flavor. This recipe is not only simple to prepare but also perfect for meal prepping!

Created by

Sophie Adams

Last updated on 2026-01-05T23:33:34.846Z

I remember the first time I made this recipe. It was a chilly evening, and the smell of spices wafting through the house instantly made me feel cozy. I experimented with different vegetables and spices until I found the right balance, and let me tell you—it's been a hit ever since! The key is to layer in your spices early on; this way, they infuse the veggies with flavor during the long cooking time.

To elevate this dish, I often add a squeeze of fresh lime and a handful of cilantro before serving. It adds a brightness that contrasts beautifully with the rich coconut milk. My friends are always impressed by how effortlessly this dish comes together, proving that healthy eating can also be delicious and fulfilling!

        What You Will Love About This Recipe
        Rich and flavorful curry that’s packed with nutrients
Versatile—can use any vegetables you have on hand
Slow-cooked for deep, comforting flavors

      

Understanding the Ingredients

Each vegetable in this Healthy Crockpot Vegetable Korma contributes unique flavors and textures, enhancing the dish as it slow-cooks. Carrots add natural sweetness, while bell peppers provide a slight crunch. Peas contribute a pop of color and a subtle earthiness, and cauliflower acts like a sponge, soaking up the delicious coconut milk and spices. You can even mix and match according to what you have on hand—zucchini, sweet potatoes, or green beans can all be delightful alternatives.

The use of coconut milk is vital not only for its rich, creamy texture but also for balancing the spices. The fat in coconut milk helps to mellow the heat while adding a velvety mouthfeel. If you're looking for a lighter version, you might substitute half the coconut milk with vegetable broth, but the full-fat coconut milk is where you'll find that signature richness. This combination makes this korma a satisfying comfort dish that's also packed with nutrients.

Slow Cooking for Optimal Flavor

The true magic of this recipe lies in the slow-cooking process. By cooking on low for 8 hours, the vegetables become incredibly tender, and the spices meld beautifully, creating a harmonious flavor profile. If you’re short on time but still crave the flavor, you can adjust the setting to high and cook for about 4 hours, but for the best results, low and slow is the way to go. You know it’s ready when the veggies are perfectly tender—neither mushy nor hard.

A great tip for checking on your korma midway through cooking is to lift the lid only once. Each time you remove the lid, you lose heat, which can significantly increase cooking time. When it’s almost done, give it a stir to mix the flavors even more, and watch for that glossy appearance on the surface; this indicates that it’s ready for garnishing.

Ingredients

Gather the following ingredients:

Ingredients

2 cups assorted vegetables (carrots, bell peppers, peas, cauliflower)
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
Salt to taste
Fresh cilantro for garnish

Make sure to wash and chop your vegetables before adding them to the crockpot.

Instructions

Follow these steps to prepare the korma:

Prepare the Vegetables

Chop all your chosen vegetables into bite-sized pieces and add them to the crockpot.

Add Aromatics

Add the diced onion, minced garlic, and minced ginger to the vegetables.

Spice It Up

Sprinkle in the curry powder, turmeric, and cumin. Mix everything together to ensure the vegetables are well coated.

Add the Coconut Milk

Pour the can of coconut milk over the vegetable mixture, stirring gently to combine.

Cook

Cover the crockpot and cook on low for 8 hours or until the vegetables are tender.

Serve

Garnish with fresh cilantro and serve hot with quinoa or rice.

Don't forget to taste and adjust the seasoning before serving!

Pro Tips

For added heat, you can include a chopped jalapeño with the vegetables. If you want a thicker sauce, let it cook uncovered for the last 30 minutes.

Storage and Make-Ahead Tips

This Healthy Crockpot Vegetable Korma makes for an excellent make-ahead meal. You can prepare it the night before by chopping the vegetables and assembling everything in the crockpot, then storing it in the fridge. In the morning, simply set it to cook and return to a delicious meal at the end of the day. This saves time and makes weeknight dinners hassle-free.

If you have leftovers, transfer the korma to an airtight container and refrigerate for up to 4 days. You can also freeze it for longer storage—up to 3 months—making it an ideal meal prep option. To thaw, leave it in the fridge overnight or use the defrost setting on your microwave. Reheat on the stove over low heat, stirring occasionally until warmed through.

Serving Suggestions and Variations

I love serving this korma over fluffy quinoa or brown rice, as they complement the rich sauce wonderfully. For added texture, sprinkle some toasted nuts or seeds on top. If you’re feeling adventurous, consider adding a handful of spinach or kale during the last hour of cooking for a nutrient boost and a pop of color. You could also experiment with different curry powders, like madras for a spicier kick, or even add a spoonful of peanut butter for a unique twist.

For a more comprehensive meal, serve this korma alongside a simple cucumber salad or a dollop of yogurt to balance the spices. If you're looking to make it more protein-rich, consider adding chickpeas or lentils during the cooking process. Just be sure to adjust the cooking time as needed to ensure everything is properly cooked through.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well in this recipe. Just be sure to adjust cooking time accordingly, as they may cook faster.

→ Can I make this korma vegan?

Absolutely! This recipe is already vegan due to the ingredients used.

→ How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

→ Can I double the recipe?

Yes, feel free to double the ingredients if you want to make a larger batch. Just ensure your crockpot is large enough!