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Slow Cooker Creamy Eggplant Korma
[Vegan]

Author Bio

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several... Read More

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Eggplant

Slow Cooker Creamy Eggplant Korma [Vegan]

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Dairy Free

If you enjoy going meatless yet don’t want to miss out on flavor, this creamy korma recipe is for you! It has distinct Indian flair, calorie-friendliness, and a colorful, fragrant finish. It’s delicious as is or served over steamed brown rice or whole grain of choice. For an extra punch... Read More

Ingredients You Need for Slow Cooker Creamy Eggplant Korma [Vegan]

1 1/3 cups plain unsweetened almond milk or other plant-based milk
3 tablespoons creamy natural almond butter
1 tablespoon garam masala curry paste or other red curry paste
2 teaspoons freshly grated gingerroot
2 teaspoons ground coriander seeds
1 (14.5-ounce) can crushed tomatoes
1 large (1 1/2-pound) eggplant, unpeeled, cut into 3/4-inch cubes
1 medium red onion, cut into large cubes
3 large garlic cloves, thinly sliced
1/3 cup dried unsulphured apricots, thinly sliced
10 ounces cherry or grape tomatoes
1/4 cup sliced natural almonds, toasted
1/4 cup chopped fresh cilantro or cilantro sprigs

Sticky Coconut Couscous (optional):

1 cup dry whole-wheat couscous
1/2 cup coconut milk (extra coconut milk optional)
1/2 teaspoon sea salt
1/4 cup thinly sliced scallions (optional)

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How to Prepare Slow Cooker Creamy Eggplant Korma [Vegan]

In a medium bowl, whisk together the almond milk, almond butter, curry paste, ginger, and coriander until smooth. Add the crushed tomatoes and stir until evenly combined. (Hint: Use fire roasted crushed tomatoes for extra flavor depth.)
In a 4-quart-capacity slow cooker, add the eggplant, onion, garlic, and apricots. Pour the crushed tomato mixture on top. Sprinkle with the cherry tomatoes. Cover and cook on low heat setting for 5 hours.
Stir well. Add salt to taste, if desired. Ladle the korma into individual bowls, sprinkle with the almonds and cilantro, and serve like a stew. Alternatively, ladle over steamed brown rice or sticky coconut couscous: Prepare couscous according to package directions. Immediately stir in coconut milk and sea salt and fluff with a fork. For a stickier consistency, stir in additional coconut milk. For extra flair, stir in 1/4 cup thinly sliced scallions.

Notes

Add an extra pop of color to korma with some seasonal veggies, such as cherry tomatoes, or fresh herbs, such as cilantro, or both. A mixture of plain unsweetened almond milk and almond butter provides plenty of creaminess without the need to add high-calorie dairy ingredients, such as cream.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.