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Vegan Korma

Vegan Korma
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Top with peanuts and fresh cilantro.
Yields:6 servings
Ingredients

To Freeze and Cook

  1. Later Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook

  1. Thaw freezer bag overnight in refrigerator or in water in the morning.
  2. Pour contents of freezer bag into your crockpot.
  3. Cook on "low" setting for 6-8 hours.


8 Comments

  • Wendy Wolfe says:

    As I was putting this together I was worried there wouldn’t be enough liquid, but it was amazing! Thank you!

  • Kelly McNelis says:

    Yay! Thanks for letting us know. 🙂

  • Elena Kirschner says:

    Can I substitute fresh cauliflower for frozen? Do you think I should blanch it first, if so? Thanks. E

  • Kara Olson says:

    What would the use by date be? Thanks

  • Jana Cooper says:

    If I were to add chicken, how much to add? Do I add it as frozen whole breasts? Or as diced raw? And would I need to change/add liquid?

  • Tracy Mayer says:

    This was our first freezer meal to eat and man oh man is it AMAZING!!!!! The flavors are incredible and well balanced……just enough sweet, spicy, earthy. We will be making this one again and again and again!

  • Barbara Tripp says:

    I added a can of garbanzo beans to add protein and it was delicious.

  • eva arita says:

    I made this for dinner last night in the Instant Pot. It was left out to thaw during the day. Cooked on high pressure for 8 minutes. Served it with white jasmine rice, which also was cooked in the Instant Pot. So delicious. Only used half a jalapeno, and that level of heat was perfect for us. I received compliments on the aroma the next day, when I brought the leftovers for lunch. A bit more chopping involved than most of the recipes, but well worth it.

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