Healthy Crockpot Vegetable Korma

Name: Healthy Crockpot Vegetable Korma
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 onion, diced; 3 cloves garlic, minced; 1 inch ginger, grated; 1 cup carrots, chopped; 1 cup bell peppers, chopped; 1 cup green beans, trimmed and cut; 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon turmeric; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Quick & Easy

I absolutely love transforming simple ingredients into a deliciously flavorful dish, and this Healthy Crockpot Vegetable Korma is one of my favorites. The combination of vibrant vegetables and aromatic spices creates a comforting meal that's easy to prepare. Simply toss everything into the slow cooker and let it do the work! This recipe is not only wholesome but also allows me to embrace my creativity in the kitchen while preparing a nourishing meal for my family.

Created by

Marley Quinn

Last updated on 2026-01-13T04:28:11.122Z

One of my go-to meals when I want something healthy yet satisfying is this vegetable korma. The beauty of using a crockpot is that you can simply chop and combine your ingredients, and let the flavors meld over several hours. The rich spices like turmeric and cumin really shine through, creating an irresistible aroma in my kitchen.

I particularly love the versatility of this recipe. You can use any vegetables you have on hand, whether it’s sweet potatoes, green beans, or peas. Each time I make it, I experiment with what’s available, resulting in slightly different but always delicious variations that my family adores.

        Why You Will Love This Recipe
        Aromatic spices that fill your kitchen with delightful scents
Easy to make with minimal prep and clean-up
Customizable with your favorite seasonal vegetables

      

The Magic of Slow Cooking

Slow cooking allows the flavors of the spices to deepen and intertwine beautifully. By cooking the vegetable korma for several hours, the spices infuse the coconut milk and vegetables, creating a rich, creamy sauce with layered complexities. You'll notice how the aroma fills your kitchen, inviting everyone to gather for a hearty meal.

One key advantage of using a crockpot is the ability to set it and forget it. This hands-off approach means you can prepare your ingredients in the morning, turn on the slow cooker, and return home to a warm, satisfying dish. Just be sure to check the doneness of the vegetables at the end of the cooking time; they should be tender but not mushy.

Choosing the Right Vegetables

The beauty of this Healthy Crockpot Vegetable Korma lies in its versatility. You can customize the vegetable blend based on what you have on hand or what’s in season. Root vegetables like sweet potatoes or butternut squash can add extra sweetness, while leafy greens like spinach can be stirred in during the last 30 minutes of cooking for added nutrition and color.

When preparing your vegetables, aim for uniform sizes to ensure even cooking. For example, chop your carrots and bell peppers into similar-sized pieces—approximately 1-inch chunks are ideal. This will help them cook evenly, yielding that perfect tender texture without becoming overly soft.

Ingredients

Gather these fresh ingredients to create a nourishing and comforting meal:

Ingredients

1 tablespoon coconut oil
1 onion, diced
3 cloves garlic, minced
1 inch ginger, grated
1 cup carrots, chopped
1 cup bell peppers, chopped
1 cup green beans, trimmed and cut
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Make sure to have everything ready and chopped before starting.

Instructions

Follow these simple steps to create your Healthy Crockpot Vegetable Korma:

Prepare the Base

In a skillet, heat the coconut oil over medium heat. Add the diced onion, and sauté until translucent. Add garlic and ginger, cooking for another minute until fragrant.

Combine Ingredients

In the crockpot, combine the sautéed onion mixture with the carrots, bell peppers, green beans, coconut milk, curry powder, turmeric, cumin, salt, and pepper. Stir well to combine all ingredients.

Cook

Cover the crockpot and cook on low for 4 hours or high for 2 hours, until the vegetables are tender and the flavors meld together.

Serve

After cooking, give the korma a good stir. Serve hot, garnished with fresh cilantro, and enjoy with rice or naan.

Enjoy this wholesome dish that’s perfect for meal prep and easy weeknight dinners!

Pro Tips

Feel free to add protein like chickpeas or tofu for an extra boost. Adjust the spice levels according to your preference for a milder or spicier korma.

Ingredient Spotlight: Coconut Milk

Coconut milk is the star of this korma, contributing a rich, creamy texture that balances the spice blend beautifully. When selecting coconut milk, opt for full-fat varieties for a velvety sauce; low-fat versions may result in a thinner consistency. If canned coconut milk isn't available, you can substitute with homemade coconut milk or a creamy alternative like cashew cream, although the flavor will differ.

Make sure to stir the can of coconut milk well before adding it to the slow cooker; the cream can separate, leading to a grainy texture if not mixed thoroughly. If you're looking for a lighter option, consider using a combination of coconut milk and vegetable broth to achieve a similar flavor profile with fewer calories.

Make-Ahead and Storage Tips

This dish is perfect for meal prep! You can chop the vegetables and mix the coconut milk and spices ahead of time, then store them in the refrigerator for up to 2 days. Simply add everything to the slow cooker when you're ready to cook. This makes weeknight dinners a breeze, allowing you to enjoy a homemade meal with minimal effort.

If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Reheat on the stovetop over low heat or in the microwave. The flavors will continue to meld, often tasting even better the next day. For longer storage, this vegetable korma can also be frozen for up to 3 months, but be sure to cool it completely before transferring to freezer-safe containers.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used. They may cook a bit faster, so adjust the cooking time accordingly.

→ Is this recipe suitable for vegans?

Absolutely! This recipe is entirely plant-based and vegan-friendly.

→ Can I make this dish spicy?

Sure! Add chopped green chilies or a sprinkle of cayenne pepper to adjust the heat level to your liking.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the korma for up to 3 months.