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Syn Free Slimming World Vegetable Korma Curry cooked on slow in the slow cooker. Enjoy Britain’s favourite Chicken Korma Curry without any syns in a creamy delicious korma sauce.
I love vegetarian food. I mean I really love vegetarian food. I was once a vegetarian and to be honest, I never really felt like I missed the meat when it was not part of my diet.
But what I did HATE was the awful vegetarian meat alternatives. The quorn and the tofu was the worst.
I would much rather have other vegetables be the star of the dish and then it never makes me feel like I am missing out.
That is why I am here today sharing with you my Slimming World Vegetable Korma. I love the fact that the vegetables and the korma sauce, are so special that you kind of forget that there is no meat involved.
Plus making a Slimming World Korma Curry without meat means that you can keep the cost right down.
When I think of a vegetable korma, the first thing I think of is chickpeas. That is because when I was a vegetarian and ate a vegetable korma at a restaurant it always had chickpeas.
It was also the first time I had ever tried chickpeas and I fell in love with them.
Build Your Own Slimming World Vegetable Korma Curry
I am addicted to using up all the leftovers that I have in the house, especially when vegetables are looking passed their best, or it is close to grocery shopping time.
To use the last of the courgette for courgette fritters, leftover broccoli for broccoli soup, or just throwing them all in together for a one pot dish.
To make my Slimming World Vegetable Curry, I am using all the leftover vegetables I have in and using them all up to make a huge batch of curry with plenty of leftovers.
The vegetables we found included:
- Mixed Peppers
- Carrots
- Butternut Squash
- Pumpkin
- Garden Peas
- Chickpeas
- Tinned Tomatoes
This is also a good use of your pantry for when you can’t afford to go grocery shopping and have a family to feed.
Use whatever you have in, though keep a good balance of wet vegetables to dry vegetables. Try not to add just wet vegetables as the korma sauce will be way too runny.
Or if you buy a box of mixed vegetables then try adding some of these. Or alternatively you can keep it traditional.
No matter which way you do it, the emphasis will always be about throwing everything into the slow cooker and being lazy.
Syn Free Slimming World Vegetable Korma Marinade
To make the veggie korma spice blend you add the following to your slow cooker:
- ½ Tsp Grated Ginger
- 1Tsp Garlic Puree
- ½ Small Diced Onion
- 1Tsp Paprika
- 1Tsp Turmeric
- 1Tsp Garam Masala
As you can see this is one of the easiest ever Indian marinades that you will ever discover. It’s so easy and at the same time you can load up your freezer with leftover vegetable korma for another day.
Slimming World Vegetable Korma Curry In The Slow Cooker
Ingredients
- Slow Cooker
- Hand Blender
- 1 Butternut Squash
- 500 g Pumpkin
- 4 Large Carrots
- 1 Orange Pepper
- 1 Yellow Pepper
- 2 Cans Tinned Tomatoes
- 1 Can Chickpeas
- Handful Garden Peas
Vegetable Korma Marinade:
- ½ Tsp Grated Ginger
- 1 Tsp Garlic Puree
- ½ Small Diced Onion
- 1 Tsp Paprika
- 1 Tsp Turmeric
- 1 Tsp Garam Masala
Instructions
- Peel and dice your vegetables. If you’re using peppers, then slice the top off the peppers and then pull out the seed area. Thinly slice your peppers.
- Place the vegetables, marinade ingredients and first can of the tinned tomatoes into the slow cooker. Mix well. Cook on high for 2 hours.
- Remove half of the vegetables from the slow cooker and put them to one side.
- Add a further can of tinned tomatoes and blend with a hand blender until you have a smooth korma sauce.
- Add your peas and the other vegetables back in. Cook on high for a further 30 minutes.
- Serve.
Notes
Nutrition
