I love the flavours of Indian cooking, but I cannot handle the heat of the spices. After researching different types of mild curry, I decided to try my hand at cooking a vegetarian korma. I combined a couple of different recipes for a more UK-style korma. It turned out really well and was delicious. I served it with brown rice but it would be equally tasty without rice.

Vegetarian Korma in the crockpotIngredients:

  • 1 large onion, chopped
  • 2 large potatoes, cut in 1/2-inch chunks
  • 4 bulk carrots, cut in 1/2-inch chunks
  • 1 can of chickpeas
  • 1 cup frozen peas
  • 1 can tomato sauce
  • 1 can coconut milk
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped


  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 teaspoons curry powder (most curry is a blend of coriander, cumin and turmeric)
  • 1/2 teaspoon cayenne pepper (or more if you want it spicy)


  1. In the slow cooker, add potatoes, carrots, onions, chickpeas and peas.
  2. Pour in tomatoes, coconut milk, garlic, ginger and all the spices.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  4. Approximately 1 hour before serving, add the bell peppers (optional)
  5. Serve with rice, naan bread, pita, or tortillas.