Slow Cooker Vegetable Korma (Easy Vegan Recipe)

🧂 Ingredients

• 1 large onion

  (peeled and diced, approx 125g)
• 2 potatoes

  (peeled and cut into bitesize chunks, approx 550g)
• 1 carrot

  (peeled and diced, approx 100g)
• 100 g tenderstem broccoli

  (cut into bitesize pieces)
• 1 red pepper

  (diced, approx 100g)
• 100 g peas
• 3 cloves garlic

  (minced)
• 2 tsp ginger

  (finely diced)
• 2 tsp hot curry powder

  (*see note)
• 2 tsp cumin

  (dried/ground)
• 1 tsp garam masala

  (dried/ground)
• 1 tsp coriander

  (dried/ground)
• 1 tsp turmeric

  (dried/ground)
• ½ tsp dried chilli flakes

  (*see note)
• 1 tsp salt
• 1 tin red kidney beans

  (approx 240g drained weight)
• 2 tbsp coconut sugar

  (30g)
• 2 tbsp tomato puree

  (30g)
• 50 g ground almonds
• 50 g sultanas
• 15 g desiccated coconut
• 400 ml coconut milk

  (thick, tinned variety)
• 250 ml dairy free cream

  (such as oat or soya)
• 200 ml vegetable stock

  (or just enough to come to the top of your veg)
• 2 tbsp cornflour
• fresh coriander
• a swirl of cream
• basmati or cauliflower rice

Instructions

• 1 Add all of the ingredients into your slow cooker and put the lid on.
• 2 Set the slow cooker on the necessary heat level to suit your schedule. I use
  medium on my slow cooker and this cooks the curry in around 6-8 hours.
• 3 Before serving stick a knife into a piece of potato to check it is cooked
  through.
• 4 If you’d like to thicken up the curry before serving you can either take the lid
  off and turn the slow cooker to high for the last hour or mix 2 tbsp cornflour
  [https://geni.us/avvcornflour] with a little water, stir the mixture into the
  curry and then cook for a further 10 minutes.
• 5 In a large saucepan, fry the onion in 1 tbsp oil over medium heat until
  translucent (approx 5 minutes).
• 6 Add the garlic and ginger and fry for a further 1-2 minutes.
• 7 Add the diced potato and carrot. Fry for 5 minutes.
• 8 Add all of the spices and fry for a further 1-2 minutes. Add 1 tbsp more oil at
  this step if needed.
• 9 Add all of the remaining ingredients, except the coconut milk and dairy free
  cream. Use just enough veg stock to cover the ingredients. Simmer for 30-40
  minutes or until the potato and carrot are tender.
• 10 Add the coconut milk and dairy free cream and simmer for a further 5 minutes
  until hot through.
• 11 Serve with rice, a swirl of dairy free cream and fresh coriander.

Nutrition Info