Indian Slow Cooker Vegetarian Bean Korma

Indian Slow Cooker Vegetarian Bean Korma

I apologize in advance – but I do not measure anything. So I will try to indicate what to go easy on and what to be generous with.

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You Will need – 

Slow cooker – (I used a 6 quart and it was FULL)

1 cup dried Kidney beans

1 cup dried Black beans

1 cup dried Pinto Beans

2 cans Garbanzo Beans (I don’t know where to get dried Garbanzo beans)

8 roma tomatoes

4-5 small white potatoes

2 cans tomato puree or plain sauce

1/2 white onion

1 purple onion

1 head of cauliflower

1 1 /2 cups frozen peas

1 head garlic

minced ginger

1 jalapeno

1 head fresh cilantro




crushed red pepper





1-1 1/2 cups heavy cream (if you don’t like or can’t do dairy, just skip this step. It will still be good….if you just don’t like a lot of dairy, stick to the 1 cup and it won’t come out super creamy)


Jasmine Rice



NIGHT BEFORE – Soak all your beans in water and leave them over night.

NEXT DAY – Boil those beans! For like 15 minutes. This is really important because without soaking and boiling, the kidney beans can release a toxin that might make you sick. This takes care of that, AND cuts cooking time down considerably since it softens the beans.

Put beans in cooker. Add diced tomatoes,  diced half white onion, diced jalapeno, tomato puree, dice part of the cilantro, and spices. Be generous (tablespoon ish) with the following – cumin, turmeric, garlic, coriander, cayenne, paprika, ginger. Go light (teaspoon) on the Nutmeg and crushed red pepper to taste. Nutmeg gives it some nice body but I gag if I can smell the cloves so keep it light. You’ll want to add some salt but don’t go crazy. I added about 3/4 cup water, but I don’t think it was needed.

Stir everything together.

Cook on high for 4 hours. Check on it after about that much time and see if your beans are fairly soft. If they are then STEP TWO

Dice and boil your potatoes till soft but still firm. (Not mushy)

Cut up cauliflower into smallish pieces and add them to the cooker. At this point I also added a bit more salt and lot more turmeric and cumin and crushed red, and a bit more salt. Stir in cream. Cover, cook till cauliflower is tender. (i hour ish).


Start your rice. When that is about done heat up your naan. My naan was pre made so I just put it in the over for a few minutes.

Add peas, (either warm them up inthe microwave a bit, or add directly) and potatoes to cooker and re cover for a few more minutes.




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