Slow Cooked Vegetable Korma

January can be a depressing month for many people. For me, it’s the climb down from the high of Christmas that makes this month feel a bit bleak. Once upon a time, my husband Howard and I would have reached for the takeaway menu and ordered ourselves a Chinese or an Indian.

My favourite was always an Indian takeaway. I love the smell of the spices in a creamy sauce and I would normally always choose a Korma. Nowadays, after giving up processed foods and sugar and discovering a gluten allergy, we no longer get a takeaway on a Saturday night.

Instead my resolution is to make a slow cooker curry. For me, cooking in the slow cooker can make it feel like the fairies have been and cooked the dinner. What I like to do is prepare the meal the night before and then all I have to do in the morning is switch the cooker on. It’s a delicious dinner without having to stand over a hob for hours.


  • Sharp Knife
  • Chopping board
  • Vegetable peeler
  • Blender
  • Colander
  • Teaspoon
  • Tablespoon

Ingredients for the sauce

  • Red onion x 1
  • Garlic cloves x 2
  • Ginger x 1 inch piece
  • Red chilli x 1 – 2
  • Cashew nuts x 100g
  • Coconut milk x 500mls

Method for the sauce

  • Peel the skin and cut the onion into quarters.
  • Remove the skin from the garlic and remove the skin from the ginger using a vegetable peeler.
  • Cut the green stalk from the chilli and slice down the middle.
  • It’s optional but you can remove the seeds from the chilli/chillies.
  • Now put all these ingredients into the blender along with the cashew nuts and coconut milk.
  • Blend until the sauce is smooth.
  • Set aside.

Ingredients for the curry

  • Butternut squash x 1
  • Carrots x 2
  • Courgette x 2
  • Red pepper x 2
  • Small tomatoes x 1 handful
  • Chickpeas x 1 400g tin
  • Green beans x 4 large handfuls
  • Curry powder x 2 teaspoons
  • Ground turmeric x 1 tsp
  • Garam masala x 1 tsp
  • Cinnamon x 1/2 tsp
  • Ground coriander x 1 tsp
  • Ground cardamon x 1/8 tsp
  • Chicken or vegetable stock x 500mls
  • Maple or agave syrup x 2 tbsp
  • Salt and pepper to taste
  • Yogurt x 2 tbsp per portion if too hot

Method for the Korma

  • Start by peeling the butternut squash using a vegetable peeler.
  • Slice the butternut squash length ways and remove the seeds.
  • Now cut the butternut squash into 1 centimetre pieces.
  • Peel and slice the carrots and courgettes.
  • Cut the top from the peppers and remove the green stalk.
  • Remove the core and seeds from the inside then slice the pepper.
  • Now cut the small tomatoes in half and put all these ingredients into the slow cooker pot.
  • Sprinkle over the curry powder, ground turmeric, garam masala, cinnamon, ground coriander and ground cardamon.
  • Drain the chickpeas through the colander and add these to the slow cooker pot.
  • Pour over the sauce.
  • Now pour a small amount of stock in the blender cup.
  • Put the cup back on its base and blend again to get any of the sauce residue from the cup.
  • Finally pour in the stock and add the maple or agave syrup.
  • Stir these ingredients together.
  • Put the slow cooker on low for eight hours or high for 4 hours.
  • Thirty minutes before the cooking is over add in the green beans and stir again.
  • Then serve with quinoa or rice and enjoy.

Slow cooked Vegetable Korma is a great dish that the whole family will enjoy. If you are thinking about takeaway night then buying a slow cooker could be your new takeaway. It’s saved me time and money having one in my kitchen. Plus you can, as always, make extra, put it in the freezer and eat it on another occasion. However you decide to eat this dish, as always, enjoy.

What’s your favourite takeaway and have you ever tried to copy it? Let me know in the comments below and please don’t forget to like, comment and follow me. Thank you? xxx