I absolutely love Khorma!!! Not only is it so incredibly yummy, but it is also so versatile! You can add in or take out just about anything when it comes to this dish as long as you have the basics. I was craving indian food the other night, so I went on Pinterest to get some ideas and this is the pin that caught my attention.
And I was reminded of my beloved khorma! YUM!!! So, most recipes are pretty involved with the sauce, spices, etc. Also, most recipes have LOTS of butter and creme. I have my own little concoction that makes is quite simple, and best of all? It’s SLOW COOKER!!! So, this is super easy to make!
Another great thing about this recipe, is you can change it up however you would like! It’s a great recipe to use when you have a hodge podge of veggies or meat in the fridge and you’re not sure what to do with it. In this round, I made a veggie Khorma with carrots, green peas, green beans, broccoli, cauliflower, and onions. It turned out amazing, but I’ve also made it with chicken, turkey, and lamb, and all of these taste just as good. So when it comes to the ingredients, get creative!
VEGGIE LOADED HEALTHY KORMA
- 8 – 10 oz. frozen broccoli
- 1 head cauliflower, cut into florets
- 1 cup frozen peas
- 1 1/2 cups frozen green beans
- 1/2 red onion, chopped
- 1/2 tsp. garlic powder
- 1 1/2 Tbsp. curry powder
- 1 tsp. garam masala
- 1 tsp. sea salt
- 1/2 Tbsp. arrowroot powder
- 2 Tbsp. Almond meal
- 1 can coconut milk (I used light, but you can use full fat for an even creamier khorma)
1.) Place all the vegetables in the bowl of a slow cooker. Sprinkle with all the seasonings, then pour the coconut milk over everything and stir to mix and coat the veggies.
2.) Cook on low for 8 hours or on high for 5 hours. When done, stir to combine.
3.) Ladle into bowls to serve. Season with additional sea salt, if desired.
So easy, delicious, nutritious, and filling. Plus, it totally hit the spot for that craving I was having! Enjoy! 🙂