Slimming World Vegetable Korma Curry In The Slow Cooker
Syn Free Slimming World Vegetable Korma Curry. Easy to prepare and a dump and go speed food curry recipe that will become a family favourite.
Vegetable Korma Marinade:
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.
This vegetable korma sauce made a lot. If you like to bulk up your food for another day, then imagine that there will be enough here for 6 packs of vegetable korma for the freezer. I kept our Slimming World vegetable korma SYN FREE.
If you wanted to you could add some almonds and some raisins to it, to make it more authentic. But we didn’t add these due to allergies. The can size we buy for our tinned tomatoes is 450g but any medium sized can is perfect! We also used the same size for chickpeas too.
This vegetable korma curry is all about using leftovers that need using up or bulking up the food with frozen or canned vegetables. But its all about personal choice of what vegetables you put in your veggie korma. You can cook our Slimming World Vegetable Korma for either 2.5 hours on high or 4 hours on low.
Calories: 138kcal | Carbohydrates: 33g | Protein: 4g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 232mg | Potassium: 1226mg | Fiber: 6g | Sugar: 11g | Vitamin A: 28185IU | Vitamin C: 111.5mg | Calcium: 138mg | Iron: 3.4mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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