Name: Vegan Crockpot Vegetable Korma
Prep time: 20 min
Cook time: 120 min
Total time: 380 min
Ingredients: Spices; 1 cinnamon quill (10 cm / 4" or ½ tsp ground cinnamon); 2 bay leaves; 3 cloves or 1/8 tsp ground; 4 green cardamom pods (lightly crushed (or ¼ tsp ground)); ¼ tsp freshly ground black pepper; 1 tsp turmeric; 2 tsp ground coriander; 1½ tsp ground cumin; ½ tsp chilli powder (adjust to taste); 1 tsp garam masala (divided (2 × ½ tsp)); Grated nutmeg (to taste); Curry Sauce (make a day ahead for best flavor); 30 ml / 2 tbsp oil (+ extra to roast cauliflower); 1 large onion (finely chopped); 6 garlic cloves (finely chopped); 1 mild green chilli (finely chopped (adjust heat)); 1 tbsp finely grated ginger; Salt (to taste); 200 –400 g canned plum tomatoes (1 can = 400 g); 400 ml full-fat coconut milk; 30 g / 2 tbsp almond butter (diluted in 120 ml / ½ cup water); 2 tsp sugar (optional); Optional add-ins (to make it a meal); 2 cups basmati rice (cooked, or vegan naan); 500 g fresh cauliflower (broken into florets); 300 g / 2 cups cooked chickpeas (or extra tofu); Toasted almonds and chopped coriander to serve; Lime wedges (if you like brightness)

Imagine a bowl of creamy, fragrant korma where toasted whole spices meet velvety coconut and almond butter — comforting, aromatic, and fully plant-based. That’s the joy of Vegan Crockpot Vegetable Korma: low-effort, high-flavor, and perfect for weeknight dinners or weekend feasts.

I’ll walk you through a friendly, kitchen-tested version that uses the curry sauce you can make ahead, then finishes gently in the crockpot for melded flavor. Serves 4–6, Prep: 20 min, Cook: 45 min (stovetop finish) — or use the slow-cooker option for longer, hands-off simmering. Let’s get cozy.

Why you’ll love this korma

I love korma because it tastes fancy but never asks too much from you. The almond butter + coconut milk combo gives a luxuriously creamy texture without dairy. The whole spices (cinnamon, cardamom, cloves) add that warm, slightly exotic note, while the chip of tomato and ginger keeps things bright. Bold takeaway: this recipe tastes restaurant-level but cooks like a homey one-pot meal.

Ever wondered how a curry can taste rich without cream? Nut butters and slow simmering do that trick — trust me.

Ingredients

Spices

1 cinnamon quill (10 cm / 4″) or ½ tsp ground cinnamon
2 bay leaves
3 cloves (or 1/8 tsp ground)
4 green cardamom pods, lightly crushed (or ¼ tsp ground)
¼ tsp freshly ground black pepper
1 tsp turmeric
2 tsp ground coriander
1½ tsp ground cumin
½ tsp chilli powder (adjust to taste)
1 tsp garam masala, divided (2 × ½ tsp)
Grated nutmeg, to taste

Curry Sauce (make a day ahead for best flavor)

30 ml / 2 tbsp oil (+ extra to roast cauliflower)
1 large onion, finely chopped
6 garlic cloves, finely chopped
1 mild green chilli, finely chopped (adjust heat)
1 tbsp finely grated ginger
Salt, to taste
200–400 g canned plum tomatoes (1 can = 400 g)
400 ml full-fat coconut milk
30 g / 2 tbsp almond butter, diluted in 120 ml / ½ cup water
2 tsp sugar (optional)

Optional add-ins (to make it a meal)

2 cups basmati rice, cooked, or vegan naan
500 g fresh cauliflower, broken into florets
300 g / 2 cups cooked chickpeas (or extra tofu)
Toasted almonds and chopped coriander to serve
Lime wedges, if you like brightness

Equipment (super simple)

Heavy-bottomed frying pan or sauté pan (for sauce)
Crockpot / slow cooker (or a large pot for stovetop finishing)
Wooden spoon, chef’s knife, cutting board
Blender or immersion blender (to smooth the sauce)
Baking tray (if you roast cauliflower)
Measuring cups and spoons

FYI: You can make the whole thing without a crockpot — I’ll give both options below.

Prep & timing (two ways)

Quick stovetop/oven finish (total ~65–75 minutes)

Prep: 20 min
Roasting cauliflower: 20 min (optional)
Simmer & finish: 25–35 min
Total active plus cook time: ~65–75 minutes

Crockpot method (hands-off, deeper flavor)

Prep: 20 min (prepare sauce, chop veg)
Crockpot: Low 4–6 hours or High 2–3 hours
Finish: 10 minutes to stir in garam masala, nutmeg, almonds, coriander

I often make the curry sauce a day ahead because the flavors deepen overnight. If you plan like that, dinner becomes delightfully easy.

Step-by-step method for Vegan Crockpot Vegetable Korma

1 — Make the curry sauce (stovetop; best made the day before)

Heat 2 tbsp oil in a heavy pan over medium heat. Add the whole spices (cinnamon, bay, cloves, cardamom) and fry gently for 30–60 seconds, stirring so they don’t burn. Add the chopped onion and cook until almost translucent, about 10 minutes. Add garlic, chilli, and ginger with a pinch of salt; cook another minute until fragrant.

Turn the heat low and add the ground spices (turmeric, coriander, cumin, chilli powder — keep ½ tsp garam masala and nutmeg aside for finishing). Coat the aromatics and gently toast the spices for a minute. Add canned tomatoes, a can of water, and a generous pinch of salt. Simmer for 15–20 minutes until the tomatoes break down and the sauce thickens. Add coconut milk and almond butter diluted in water; simmer for 5 more minutes. Taste and adjust sugar and salt. Rest overnight if you can. Finish with ½ tsp garam masala and a grating of nutmeg before storing.

2 — Prep veggies & chickpeas

Toss cauliflower florets with a touch of oil and roast at 200°C / 390°F for 20 minutes until charred at the edges (my favorite move). Alternatively, keep them raw and let the crockpot soften them slowly. Drain and rinse chickpeas if using canned.

3 — Crockpot assembly (easy mode)

Pour the curry sauce into the crockpot. Add roasted (or raw) cauliflower and chickpeas. Stir to combine. Set the crockpot to Low 4–6 hours or High 2–3 hours. Taste near the end and add the reserved ½ tsp garam masala and some nutmeg. Just before serving, stir in a handful of toasted almonds and chopped coriander.

4 — Stovetop finish (faster option)

Heat the curry sauce in a large pot, add roasted cauliflower and chickpeas, and simmer gently for 20–25 minutes until the cauliflower reaches your preferred tenderness. Finish with garam masala, nutmeg, toasted almonds, and coriander.

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Serving suggestions & add-ons

Serve over basmati rice or with vegan naan. Sprinkle toasted almonds and fresh coriander on top for crunch and brightness. Squeeze lime for extra lift. Want protein? Add extra chickpeas or cubed, pan-fried tofu. Bold tip: roasted cauliflower gives a smokier texture; simmered cauliflower gives softer, stew-like comfort.

Storage, reheating & make-ahead hacks

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze portions for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stove with a splash of water or broth. Avoid high heat to keep the coconut milk from separating.
Make-ahead: Prepare the curry sauce 1–2 days ahead for the best flavor. Roast cauliflower and store separately to keep the charred texture.

Nutrition estimate (approximate)

This korma serves 4–6. I ran a rough tally using the core ingredients (full-fat coconut milk, almond butter, oil, cauliflower, chickpeas, tomatoes). Expect:

Per serving (4 servings): ~520 kcal
Per serving (6 servings): ~350 kcal

Why the range? The caloric load changes with how much coconut milk and almond butter you use and whether you serve it with rice or naan. If you want a leaner meal, use light coconut milk (but note that richness will drop) or reduce the almond butter slightly. IMO, the creamy texture makes the dish feel indulgent without being heavy.

Tips For Best Result

No almond butter? Use cashew butter or blended roasted cashews as a 1:1 swap.
Nut-free? Replace almond butter with extra coconut milk plus a tablespoon of tahini for creaminess.
Too thick? Stir in warm water or vegetable broth while reheating.
Too tangy? Add a pinch of sugar to balance.
Want more texture? Roast some cauliflower separately and add at the end for char and bite.

Also: adjust the chilli if you prefer mild korma; deseed the green chilli or skip it entirely. Who said korma must be fiery? Not me.

Flavor comparisons — why this korma stands out

Compared to a basic veg curry, korma leans creamy and nutty rather than tomato-forward or spicy-hot. Compared to a coconut curry, korma uses ground and whole warm spices (cardamom, cinnamon, cloves) and almond butter to create a richer, slightly sweet profile. Want something lighter and more tangy? Pick a tomato-based curry. Want something silky and mild? This korma will deliver.

Final thoughts

This Vegan Crockpot Vegetable Korma gives you restaurant-style comfort with minimal fuss. Make the sauce ahead, toss everything in the crockpot, and come home to intoxicating aromas and a meal that feeds the family or a small gathering. Bold final tip: if you roast your cauliflower separately, you’ll get that lovely charred texture that makes people say “wow” before they even taste it.

So, are you ready to make a big pot this weekend? Your future self (and hungry friends) will thank you.