Crockpot Vegetable Navratan Korma with Cashew Cream Tips, FAQ & printable recipe

Tips for success

For the best flavor, toast the whole spices (like cardamom pods and cinnamon) in a dry skillet before grinding, if you have them. This releases their essential oils and adds a deeper, more aromatic taste to the korma.

If using pre-ground spices, make sure they're fresh; old spices can taste flat. You can also add a pinch of cayenne or red pepper flakes for heat, but keep it mild if you prefer a family-friendly dish.

To make this dish even more substantial, you can add a cup of frozen peas in the last 30 minutes of cooking, just to warm through. Or, stir in a handful of chopped spinach at the end for extra color and nutrients.

The sauce is quite versatile, so feel free to swap the vegetables based on what you have on hand — carrots, green beans, or bell peppers would all work well.

Variations

• Add More Vegetables: Stir in 1 cup of frozen peas or green beans during the last 20 minutes of cooking. You can also add diced carrots or bell peppers at the beginning for extra color and nutrition.
• Make It Spicy: Add 1/2 teaspoon of cayenne pepper or 1 finely chopped green chili with the spices. Increase the ginger to 2 tablespoons for an extra kick.
• Swap the Protein: If you're not strictly plant-based, you can add 1 pound of cubed paneer, tofu, or cooked chicken in the last hour of cooking. Just be sure to adjust the cooking time accordingly.
• Use Different Nuts: Replace the cashews with macadamia nuts or blanched almonds for the cream. For the garnish, use chopped pistachios or walnuts instead of sliced almonds.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or coconut milk to loosen the sauce if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly.

Store leftover korma in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

You can assemble the entire slow cooker insert the night before, cover, and refrigerate. In the morning, just place the insert into the slow cooker and cook on LOW for 4 hours.

If the insert is cold, you may need to add 15-20 minutes to the cooking time. The cashew cream can also be made up to 3 days ahead and stored in the refrigerator.

Serving ideas

Serve the korma over steamed basmati rice, which soaks up the creamy sauce beautifully. For a lower-carb option, you can serve it with cauliflower rice or quinoa.

A side of warm naan or roti is perfect for scooping up every last bit of sauce. Garnish with extra toasted almonds and cilantro for a pop of color and texture.

This korma is also delicious with a dollop of plain yogurt (dairy or plant-based) on top, which adds a tangy contrast to the sweet, spiced sauce. For a more substantial meal, serve it alongside a simple cucumber salad or roasted vegetables. The leftovers are great for lunch the next day, served cold or reheated.

Frequently asked questions

Recipe card

Crockpot Vegetable Navratan Korma with Cashew Cream

Prep 20 minCook 4 hTotal 4 h 20 minServes 6

Ingredients

• 1 head cauliflower, cut into florets
• 2 cups cubed sweet potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup raw cashews, soaked and blended with water
• 1 can (13.5 oz) full-fat coconut milk
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1 tbsp fresh ginger, grated
• 1/2 cup golden raisins
• 3 cups cooked basmati rice
• 1/4 cup sliced almonds, toasted
• 1/4 cup fresh cilantro, chopped

Instructions

1. Place the raw cashews in a blender with 1/2 cup water and blend on high until completely smooth, about 2 minutes. Scrape down the sides as needed. The cream should be thick and pourable, not watery. Set aside.
2. Place the cauliflower florets, cubed sweet potatoes, and drained chickpeas into the slow cooker insert. Add the grated ginger and golden raisins. Toss gently with your hands or a wooden spoon to distribute the ingredients evenly.
3. In a small bowl, stir together the garam masala, turmeric, and cardamom. Sprinkle the spice mixture over the vegetables. Pour the cashew cream and coconut milk over everything. Stir gently to coat all the vegetables with the sauce.
4. Cover the slow cooker with the lid. Cook on LOW for 4 hours, without lifting the lid during the first 3 hours. The sauce will bubble gently and the vegetables will soften as they absorb the creamy spiced liquid.
5. After 4 hours, remove the lid and test the vegetables with a fork. The cauliflower should be tender but not mushy, and the sweet potatoes should be soft throughout. If not quite done, cover and cook for an additional 30 minutes.
6. Spoon the warm basmati rice into bowls. Ladle the vegetable korma over the rice, making sure to include plenty of sauce and vegetables. Top each serving with toasted sliced almonds and fresh cilantro.

Contains: tree nuts, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

55 g

Fat

18 g

Fiber

10 g

Sugar

18 g

Automatic estimate from the ingredient list, not laboratory-verified.