Easy Slow Cooker Curry | Creamy Vegetable and Almond Korma

This Creamy Vegetable and Almond Korma is very tasty and very easy! Set this up in your slow cooker and head out for the day and come home to an aroma filled kitchen that will make you so glad you found this easy slow cooker curry recipe!


A lovely meal at any time of the year.  Enjoy!

Easy Slow Cooker Curry | Creamy Vegetable and Almond Korma

Serves 6

Cook on low for 6 hours

½ C Korma paste

½ C / 60g ground almonds

1 large onion sliced thinly 200g

2 cloves garlic, crushed

½ C vegetable stock

½ C water

375g baby carrots

125g corn

500g baby potatoes

375g pumpkin chopped coarsely

315g cauliflower florets

½ C frozen peas

½ C / 70g roasted slivered almonds

• Combine first list of ingredients in the slow cooker, cover and cook on low for 6 hours.
• About 20 minutes prior to serving, add peas, turn to high until heated through, about 20 mins.
• Serve on rice sprinkled with almonds, and with naan bread or popadoms.

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Find more slow cooker recipes for Kiwis (and other cooks who use metric measurements here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!

Potato and Pea Red Curry | Slow Cooker Vegetable Curry | Slow Cooker Recipes NZ

Most supermarkets in most countries these days, including Thailand, where this dish originated, sell red curry paste already made up. In the spice section at the supermarket (in New Zealand) you will find a very reasonably priced red curry paste by Greggs in a glass jar.  I only use 1 to 2 tablespoons at a time, so the little jar lasts for ages, which means it is very cost effective.  I like that in my kitchen!

But if your pantry or budget doesn't run to such luxuries, then substitute the red curry paste for 1 tablespoon of curry powder, it will still be a nice curry.

This recipe is a good one for using up bits and pieces lurking in the fridge that you want to use up, such as leftover roast chicken and any cooked vegetables.  Just be sure to add them to the curry in small enough pieces that they heat through in a reasonable time before serving.  (Microwave chicken to bring it back up to safe temperature before adding it, if you want to.)

Potato and Pea Red Curry | Slow Cooker Vegetable Curry

Serves 4

Cook on low for 5 to 6 hours

2 Tbsp red curry paste

1 Tbsp raw or brown sugar

440g / 14oz can lite coconut cream

1kg / 2lbs small red or yellow potatoes, peeled and diced to bite size

1 large kumara (sweet potato) peeled and diced to bite size

1 onion chopped into large dice

1 Cup fresh or thawed frozen peas

Garnish optional: dry roasted nuts, chopped fresh coriander (cilantro)

• Add the red curry paste, brown sugar and a little of the coconut cream to the slow cooker insert and mix together, then add the rest of the coconut cream, mix again.
• Add the potatoes, kumara and onions to the slow cooker, stir carefully to coat.
• Cover and cook on low for 5 to 6 hours or until vegetables are tender.
• Remember to prepare the peas so they can be added 20 minutes or so before serving. (They just need to heat through.)

Check seasonings before serving. Serve over rice with dry roasted cashews and chopped fresh coriander – with a nice glass of sauvignon blanc, should hit the spot! Enjoy!

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Find more slow cooker recipes for Kiwis (and other cooks who use metric measurements here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!