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: 2 cups cauliflower florets; 1 cup diced carrots; 1 cup diced potatoes; 1 cup green beans, trimmed and cut; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 2 teaspoons curry powder; 1 teaspoon turmeric powder; 1 teaspoon cumin; 1/2 teaspoon cinnamon; Salt and pepper to taste; 1/2 cup frozen peas; 1 cup fresh spinach

Highlighted under: Healthy & Light

I love making this Healthy Crockpot Vegetable Korma when I want something nutritious yet comforting. It’s a recipe that combines a rainbow of vegetables with the warm spices of Indian cuisine, making every bite delightful. The slow cooking process allows the flavors to meld beautifully, resulting in a dish that’s not only healthy but also incredibly satisfying. Whether enjoyed on its own or served over rice, it's a perfect addition to any weeknight dinner rotation.

Created by

Keira Dalton

Last updated on 2026-01-12T02:16:16.255Z

When I first decided to make Korma in a crockpot, I was amazed at how simple it was to allow the flavors to develop over time. The combination of coconut milk and spices really transforms the vegetables into an aromatic feast. I remember the first time I served it to friends; their faces lit up as they enjoyed the unexpected creaminess.

One detail I found crucial was to layer the vegetables properly in the crockpot. Harder vegetables like carrots and potatoes should be placed at the bottom, while quick-cooking veggies like peas and spinach go on top, ensuring they are cooked perfectly without becoming mushy.

        Why You'll Love This Recipe
        Vibrant flavors from a mix of spices and fresh vegetables
Healthy and hearty, perfect for meal prep
Easy to make with minimal cleanup thanks to the crockpot

      

Perfecting the Texture

To achieve the right texture in your crockpot vegetable korma, it’s vital to cut your vegetables into uniform sizes. This ensures that they cook evenly within the allotted time. For instance, dicing your potatoes and carrots into 1-inch pieces will allow them to become tender without turning mushy. Keep an eye on the cook time; if you notice the vegetables are too firm, you can always let the korma simmer for an additional 30 minutes.

Another aspect to consider is the placement of vegetables in the crockpot. Starting with onions, garlic, and ginger at the bottom magnifies their flavor as they caramelize during cooking, creating a fragrant base. Layering the denser vegetables like potatoes and carrots first, followed by the quicker-cooking green beans, ensures that everything is perfectly tender by the time the korma is done.

Spice It Up

The spices in this korma are the stars of the dish, contributing layers of flavor and warmth. Curry powder offers a robust base, while turmeric brings a beautiful golden hue and health benefits. Consider adjusting the spices to cater to your personal taste; for a spicier kick, add a pinch of cayenne pepper or a diced jalapeño during the layering step. Remember, spices can vary in potency, so tasting the broth before serving can help you decide if you want to add a bit more spice.

Fresh spices are key to maximizing flavor. I recommend buying whole spices whenever possible and grinding them yourself for the best aroma and taste. Cumin seeds toasted lightly in a pan until they turn fragrant can elevate the dish significantly, adding a deep freshness that ground cumin lacks. Don’t hesitate to experiment with ratios; this korma is versatile, and creating a mix that you and your family love is part of the fun.

Ingredients

Vegetables & Base

2 cups cauliflower florets
1 cup diced carrots
1 cup diced potatoes
1 cup green beans, trimmed and cut
1 can (14 oz) coconut milk
1 cup vegetable broth
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated

Spices

2 teaspoons curry powder
1 teaspoon turmeric powder
1 teaspoon cumin
1/2 teaspoon cinnamon
Salt and pepper to taste
1/2 cup frozen peas
1 cup fresh spinach

Instructions

Prepare the vegetables

Chop all the vegetables and set them aside. Ensure the cauliflower and potatoes are cut into similar sizes for even cooking.

Layer in the crockpot

Add the diced onions, garlic, and ginger to the bottom of the crockpot. Then layer the carrots and potatoes, followed by cauliflower and green beans.

Add liquids and spices

Pour in the coconut milk and vegetable broth. Add the curry powder, turmeric, cumin, cinnamon, salt, and pepper, then stir gently.

Slow cook

Cover and cook on low for 4 hours or until the vegetables are tender.

Finish with greens

In the last 30 minutes of cooking, add the frozen peas and fresh spinach and stir to combine.

Serve

Once done, serve the Korma hot over rice or with naan for a wholesome meal.

Pro Tips

For added richness, try stirring in a tablespoon of almond butter just before serving. It enhances the creaminess and flavor profile of the Korma.

Make-Ahead Tips

This Healthy Crockpot Vegetable Korma is an ideal candidate for meal prepping. You can chop and prepare all the vegetables up to a day in advance, storing them in airtight containers in the fridge. This not only saves time on busy weeknights but also infuses the korma flavors more deeply as the vegetables sit in the spices and aromatics.

If you're looking to freeze this dish, let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to three months. When you're ready to enjoy it, simply thaw overnight in the fridge and reheat on low in the crockpot or stovetop, adding a splash of vegetable broth or coconut milk to bring back its creamy consistency.

Serving Suggestions

Serving this korma over a bed of fluffy basmati rice is a traditional choice, but don’t hesitate to get creative! Quinoa, brown rice, or even cauliflower rice can make for a hearty alternative. Topping your korma with fresh cilantro or a squeeze of lime can add a refreshing twist that balances the richness of the dish.

You can also serve the korma with warm naan or pita bread for a complete dinner experience. Consider adding a side of cooling cucumber raita to cut through the spice and enhance the overall flavor profile. If you're hosting a dinner, serving multiple sides enhances the communal dining experience and allows guests to customize their plates.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can substitute fresh vegetables with frozen ones; just keep in mind that the cooking time might be slightly reduced.

→ How do I store leftovers?

Allow the korma to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.

→ Is this recipe vegan?

Absolutely! All the ingredients are plant-based, making this a delicious vegan option.

→ Can I substitute coconut milk?

You can use almond or soy milk, but the flavor will differ. Coconut milk gives a rich, creamy texture that complements the spices.