Healthy Crockpot Vegetable Korma

Name: Healthy Crockpot Vegetable Korma
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 can (14 oz) coconut milk; 1 cup chickpeas, drained and rinsed; 2 cups diced mixed vegetables (carrots, bell peppers, peas); 1 large onion, chopped; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; Salt and pepper to taste; 2 cups fresh spinach

Highlighted under: Clean Food

I absolutely love making this Healthy Crockpot Vegetable Korma because it’s a wonderful combination of flavors and is so easy to prepare. With fresh vegetables simmering gently in a rich, spiced coconut sauce, it’s the perfect dish for any weeknight dinner. What I truly appreciate is how hands-off the process is! Simply set it and forget it until it’s mealtime. It’s warming and satisfying, making it a go-to recipe in my kitchen. Plus, it’s a great way to sneak in healthy ingredients that the whole family will enjoy.

Created by

Zadie Whitmore

Last updated on 2026-01-11T18:35:35.551Z

When I first tried making korma in a crockpot, I was amazed by how the low-and-slow cooking brought out the richness of all the vegetables. It allowed the spices, especially the cumin and coriander, to meld beautifully over time. I like to use a mix of chickpeas, carrots, and bell peppers for added texture and color.

A specific tip I’ve learned is to add spinach towards the end of the cooking time. This keeps the greens vibrant and full of nutrients, ensuring that every bite of this korma is not only delicious but also packed with goodness!

Why You'll Love This Recipe
Loaded with vibrant vegetables and aromatic spices
Cooks perfectly while you focus on other tasks
A healthy yet indulgent dish that's perfect for meal prep

The Beauty of Slow Cooking

One of the biggest advantages of making this Healthy Crockpot Vegetable Korma is the magic of slow cooking. While you go about your day, the flavors meld together beautifully as the vegetables absorb the spices, creating a rich and satisfying dish. If you find yourself pressed for time, cooking this on a low setting for up to 8 hours can deepen the flavors even more, leading to a unique taste profile that's hard to achieve through traditional cooking methods.

The gentle heat of the crockpot helps to soften the vegetables without compromising their nutritional content. Unlike high-heat methods that can sometimes lead to mushy vegetables, this method allows them to retain their shape and bite while enhancing their sweetness. For a richer texture, consider adding a splash of vegetable broth to create a silkier sauce that clings to every piece of vegetable.

Customizing Your Korma

One of the joys of making korma is the adaptability of the recipe. While the vegetables listed are fantastic, feel free to switch them out based on what you have on hand. Broccoli, zucchini, or even sweet potatoes can work beautifully. Just remember that firmer vegetables may require a little extra cooking time, so adjust accordingly if you choose a variety that cooks slower.

You can also tailor the spice level to your family's taste. If you like it spicier, adding a diced jalapeño or a pinch of cayenne pepper can elevate the heat without overwhelming the dish. Conversely, for a milder version, consider reducing the curry powder or using a mild blend. This flexibility ensures that you can whip up a version that aligns with what you and your family enjoy.

Ingredients

For the Korma

1 can (14 oz) coconut milk
1 cup chickpeas, drained and rinsed
2 cups diced mixed vegetables (carrots, bell peppers, peas)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
2 cups fresh spinach

Instructions

Steps

Prepare Ingredients

Chop the onion, garlic, and ginger. Drain and rinse the chickpeas and prepare your selected vegetables.

Combine in Crockpot

In a crockpot, combine all the ingredients except spinach. Stir well to mix everything together.

Cook

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

Add Spinach

In the last 15 minutes of cooking, add the fresh spinach and stir until wilted.

Serve

Gently stir the korma and serve hot, ideally over brown rice or whole grain naan.

Enjoy Your Meal!

Pro Tips

Feel free to use any vegetables you have on hand. Zucchini and sweet potatoes work wonderfully in this dish!

Storage and Reheating

This Vegetable Korma is perfect for meal prepping! After cooking, let it cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. Simply defrost in the fridge overnight for easy reheating. I recommend reheating gently on the stovetop to maintain the sauce's smooth consistency, adding a splash of water if necessary to prevent it from becoming too thick.

When reheating, keep an eye on it to prevent it from sticking to the bottom of the pan. Stir occasionally and make sure to heat it through until steaming hot. This dish actually tastes even better the next day as the flavors continue to meld, making it an excellent option for leftovers.

Serving Suggestions

For a complete meal, serve this Healthy Crockpot Vegetable Korma over fluffy brown rice or with whole grain naan. The rice absorbs the flavorful sauce beautifully, enhancing the dish's overall enjoyment. A side of cooling cucumber raita can also elevate your meal, balancing the spices and adding a refreshing crunch.

If you're looking to add protein, consider topping the korma with roasted nuts such as cashews or almonds before serving. Not only do they add a delightful crunch, but they also provide healthy fats that complement the richness of the coconut milk.

Questions About Recipes

→ Can I make this korma ahead of time?

Yes! You can prepare the korma ahead of time and store it in the refrigerator for up to three days before reheating.

→ Is this recipe vegan?

Absolutely! This Healthy Crockpot Vegetable Korma is vegan and packed with nutritious ingredients.

→ Can I freeze the leftovers?

Yes, this dish freezes well. Just make sure to store it in an airtight container and consume it within three months.

→ What can I serve with korma?

It pairs wonderfully with brown rice, quinoa, or whole grain naan for a complete meal.