Cooking Indian food has always scared me. It was something reserved for takeout, and reserved for special occasions given how high calorie most of my favorite Indian food is. That all changed when I first made this Crockpot Butter Chicken and since then I have been experimenting with different Indian recipes. A reader suggested vegetable korma and I couldn’t wait to make it. Vegetable korma is an Indian dish full of vegetables, usually made with a touch of tomato and heavy cream. This recipe, adapted from Food.com, replaces the heavy cream with light coconut milk. For those of you who like your Indian food spicy, don’t be scared to taste and add more curry powder or garam masala as you go. Start on the lower end of the recommendation and add until it gets to your liking. Also if you like a creamier sauce you can add more coconut milk.
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- 1/2 tbsp vegetable oil
- 1 U onion, diced
- 1 tbsp fresh ginger root, minced
- 4 U cloves garlic, minced
- 3 cups potatoes, cubed
- 4 U carrots, cubed
- 1 U jalapeno pepper, seeded and diced (or more to taste)
- 3 tbsp cashews, ground
- 1/2 cup canned tomato sauce
- 1 tsp salt
- 2 tbsp curry powder (or more to taste)
- 1.5 tbsp garam masala
- 1 cup frozen peas
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1 cup canned light coconut milk
- 1/2 cup fresh cilantro
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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