Go Back
Vegan Crockpot Vegetable Korma

Vegan Crockpot Vegetable Korma

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
4 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: crockpot
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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

  • 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.

Method
 

  1. 1 — Make the curry sauce (stovetop; best made the day before)
  2. 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.
  3. 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.
  4. 2 — Prep veggies & chickpeas
  5. 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.
  6. 3 — Crockpot assembly (easy mode)
  7. 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.
  8. 4 — Stovetop finish (faster option)
  9. 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.
  10. Serving suggestions & add-ons
  11. 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.

Notes

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

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.