A vegan korma curry that's slow cooked effortlessly brings out tastes and textures worth returning to time and time again
Serves 6
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Combine slow cooking techniques with the elements of korma and you’ll have a thick, flavourful and warming dish that’ll both comfort and satisfy. Our recipe here includes chickpeas and sweet potatoes for ample carbs, and is a great bowl of curry for vegans and non-vegans alike.


  • 400 g can coconut cream
  • ⅓ cup (100 g) gluten-free korma curry paste
  • 1 small (100 g) red onion, slicked thickly
  • ½ cup loosely packed fresh curry leaves
  • 500 g orange sweet potato, unpeeled, sliced thickly
  • 400 g can chickpeas, drained, rinsed
  • Coriander sprigs, to serve

Combine coconut cream, curry paste, onion and curry leaves in a large bowl. Add both the sweet potatoes and the chickpeas, season and toss to coat.


Layer mixture in a 5.5 litre (22 cups) slow cooker. Scrape any remaining sauce from the bowl and spread over the top, pressing lightly to compress the sweet potatoes. Cook, covered, on low for 6½ hrs or high for 3¼ hrs, or until potatoes are tender.


To serve, divide curry among plates; scatter with coriander.

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