Healthy Crockpot Vegetable Korma

Name: Healthy Crockpot Vegetable Korma
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4 servings
Ingredients: 2 cups of cauliflower florets; 1 cup of diced carrots; 1 cup of green beans, cut into 1-inch pieces; 1 cup of diced potatoes; 1 can (14 oz) of coconut milk; 2 tablespoons of curry powder; 1 teaspoon of ground turmeric; 1 teaspoon of cumin; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Wholesome Recipes

I love making this Healthy Crockpot Vegetable Korma when I want a wholesome meal that practically cooks itself. With vibrant veggies and aromatic spices simmering together, it transforms my kitchen into a little haven of warmth and comfort. This dish is not only packed with nutrients, but it's also incredibly easy to prepare; just chop, toss, and let the crockpot do all the work. It’s a go-to recipe for busy weeknights or when I have friends over and want to impress them with my cooking without spending hours in the kitchen.

Created by

Quincy Harper

Last updated on 2026-01-13T00:53:34.960Z

When I first attempted this Healthy Crockpot Vegetable Korma, I was unsure if the flavors would meld well since it seemed too simple. To my delight, as the dish slowly cooked, the spices infused beautifully with the vegetables, creating a rich and delicious sauce that exceeded my expectations! I particularly love the way the coconut milk adds creaminess without the calories of traditional yogurt-based kormas.

One tip I discovered is to use a mix of fresh and frozen vegetables. The fresh veggies provide crunch and color, while frozen options make it easy to maintain a delightful texture without worrying about spoilage. It's the perfect blend for a hearty, nutritious meal that requires minimal effort.

        Why You Will Love This Recipe
        Aromatic spices create a rich flavor profile without the guilt
Versatile and customizable with your favorite vegetables
Easy preparation makes it a perfect weeknight meal

      

The Importance of Cooking Time

Cooking this Vegetable Korma on low for 5 hours allows the flavors to meld beautifully, transforming the raw ingredients into a creamy, cohesive dish. If you find yourself short on time, you can cook it on high for about 3 hours, but be sure to keep an eye on the vegetables to avoid overcooking. They should be tender yet still slightly firm to the bite, ensuring they retain a pleasant texture in the finished dish.

The key to achieving the perfect korma lies in the natural moisture released from the vegetables. As they cook, they will infuse the coconut milk and spices with their flavors, creating a vibrant sauce. If you notice the mixture looks too thick, don't hesitate to add a splash of vegetable broth or water to reach your desired consistency.

Ingredient Insights

Each ingredient in this recipe serves a specific purpose. For instance, cauliflower acts as a low-calorie base, absorbing spices while providing a satisfying bite. Carrots contribute natural sweetness and a lovely color contrast, while the green beans add a firm texture that balances the creaminess of the coconut milk. If you want to switch things up, feel free to replace any of these vegetables with your favorites, such as bell peppers or zucchini – just make sure they cook within the same time frame.

The spices in this korma are not just for flavor; they also offer various health benefits. Turmeric, with its active compound curcumin, is renowned for its anti-inflammatory properties. Cumin not only adds warmth but also aids digestion. Always consider warming the spices briefly in a pan before adding them to the crockpot; this releases their essential oils and intensifies their flavors, adding extra richness to your korma.

Ingredients

Gather these ingredients to create your Healthy Crockpot Vegetable Korma:

Ingredients

2 cups of cauliflower florets
1 cup of diced carrots
1 cup of green beans, cut into 1-inch pieces
1 cup of diced potatoes
1 can (14 oz) of coconut milk
2 tablespoons of curry powder
1 teaspoon of ground turmeric
1 teaspoon of cumin
Salt and pepper to taste
Fresh cilantro for garnish

Ensure all vegetables are chopped evenly for uniform cooking.

Instructions

Follow these steps to make your Healthy Crockpot Vegetable Korma:

Prepare the Vegetables

Wash and chop the cauliflower, carrots, green beans, and potatoes into bite-sized pieces.

Combine Ingredients in the Crockpot

Place all vegetables into the crockpot, followed by the coconut milk, curry powder, turmeric, cumin, salt, and pepper. Stir well to combine.

Cook

Cover and cook on low for 5 hours or until veggies are tender.

Serve

Once cooked, stir the korma gently and serve it hot, garnished with fresh cilantro.

Serve with rice or naan for a complete meal.

Pro Tips

For a spicier version, add a diced jalapeño or a pinch of red pepper flakes to the crockpot.

Make-Ahead and Freezing Tips

This Vegetable Korma can be prepared a day in advance to save time on busy weeknights. Simply store the chopped vegetables in the fridge until you're ready to cook. Alternatively, you can assemble everything in the crockpot and refrigerate it overnight; just remember to let it sit at room temperature for about 30 minutes before cooking to ensure even heating.

If you have leftovers, this dish freezes exceptionally well. Transfer any portions to airtight containers and store them in the freezer for up to three months. When ready to eat, thaw it in the refrigerator overnight, then reheat on low in the crockpot or in a saucepan over medium heat until warmed through. The flavors might deepen after freezing, making it even more delicious!

Serving Suggestions

For a complete meal, serve this Vegetable Korma over fluffy basmati rice or with warm naan bread to soak up the rich sauce. I often add a side of yogurt or a fresh salad topped with crunchy cucumbers and a squeeze of lemon, which complements the spices beautifully. If you like a bit of heat, consider sprinkling red pepper flakes or serving it with a side of spicy chutney.

Garnishing with fresh cilantro not only enhances the visual appeal but also adds a burst of freshness that cuts through the creaminess of the coconut milk. Feel free to experiment by adding roasted nuts for crunch or even a squeeze of lime for a zesty finish that brightens the entire dish.

Questions About Recipes

→ Can I make this korma vegan?

Yes, this recipe is vegan as it uses coconut milk instead of dairy.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I use different vegetables?

Absolutely! Feel free to replace or add any vegetables you enjoy or have on hand.

→ Is this recipe gluten-free?

Yes, all the ingredients used in this recipe are gluten-free.