Sometimes things get so busy that I am craving something comforting and flavorful like this Slow Cooker Navratan Korma.
Before I went vegan this was my favorite Indian dish – it’s creamy, slightly sweet and full of veggies, nuts and raisins. The traditional recipe uses yogurt, cream, and ghee – which makes it a landmine of dairy. It’s so easy to make it at home in your crockpot, and you’ll save a ton of money, so it’s all good.
Make sure to ask questions when you’re eating at a new-to-you Indian restaurant to ensure you’re really ordering vegan. Lots of dishes can usually be modified, and more places are even noting their vegan dishes on the menu.
What’s your go-to Indian comfort dish?
Slow Cooker Navratan Korma for Two
Navratan Korma is a creamy curry full of veggies, dried fruit, and usually cashews. I’m putting the cashews in via Cashew Cream, which thickens it up just right. It’s a decadent dish that even curry haters will love. This recipe is from my third book, Vegan Slow Cooking for Two.
- 1 cup (100 g) cauliflower florets or (110 g) diced potato
- 1 cup (130 g) chopped carrots or (140 g) winter squash
- 1/2 cup (75 g) peas or (50 g) green beans
- 1/2 cup (90 g) diced tomatoes
- 1/2 cup (120 ml) water
- 1/4 cup (22 g) cooked onion
- 2 tablespoons (19 g) minced bell pepper
- 1 tablespoon (8 g) grated ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 1 tablespoon (9 g) raisins
- 1/4 cup (60 ml) nondairy milk
- 2 tablespoons (30 g) *Cashew Cream, vegan sour
- cream, or make your own Silken Tofu Sour Cream by pureeing with a little salt and lemon juice
- Salt, to taste
- 1 1/2 to 3 cups (293 to 585 g) basmati rice, for serving
0.8 g saturated fat; 3 g protein; 17.6 g carbohydrate; 4.5 g dietary fiber;
0 mg cholesterol