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
- 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
- Add everything except the milk, cashew cream, and salt to the slow cooker.
- Cook on low for 7 to 9 hours.
- Before serving, add milk and Cashew Cream (or substitute) and mix well. Add salt to taste. Serve over steamed basmati rice.
0.8 g saturated fat; 3 g protein; 17.6 g carbohydrate; 4.5 g dietary fiber;
0 mg cholesterol