Slow Cooker Creamy Eggplant Korma

You’ve gotta love a slow cooker—especially when it means you can toss all ingredients into it at lunchtime and dinner is ready when you are! It’s an ideal way to “beat the heat” this summer. And if you enjoy going meatless yet don’t want to miss out on flavor, this creamy korma recipe is for you!

Yield: 4 servings


  • 1 1/3 cups plain unsweetened almond milk or other plant-based milk

  • 3 tablespoons creamy natural almond butter

  • 1 tablespoon garam masala curry paste or other red curry paste

  • 2 teaspoons freshly grated gingerroot

  • 2 teaspoons ground coriander seeds

  • 1 (14.5-ounce) can crushed tomatoes

  • 1 large (1 1/2-pound) eggplant, unpeeled, cut into 3/4-inch cubes

  • 1 medium red onion, cut into large cubes

  • 3 large garlic cloves, thinly sliced

  • 1/3 cup dried unsulphured apricots, thinly sliced

  • 10 ounces cherry or grape tomatoes

  • 1/4 cup sliced natural almonds, toasted

  • 1/4 cup chopped fresh cilantro or cilantro sprigs


  1. In a medium bowl, whisk together the almond milk, almond butter, curry paste, ginger, and coriander until smooth. Add the crushed tomatoes and stir until evenly combined. (Hint: Use fire roasted crushed tomatoes for extra flavor depth.)

  2. In a 4-quart-capacity slow cooker, add the eggplant, onion, garlic, and apricots. Pour the crushed tomato mixture on top. Sprinkle with the cherry tomatoes. Cover and cook on low heat setting for 5 hours.

  3. Stir well. Add salt to taste, if desired. Ladle the korma into individual bowls, sprinkle with the almonds and cilantro, and serve like a stew.

Alternatively, ladle over steamed brown rice or Sticky Coconut Couscous to serve.


Prepare 1 cup dry whole-wheat couscous according to package directions. Immediately stir in 1/2 cup coconut milk and ½ tsp sea salt and fluff with a fork. For a stickier consistency, stir in additional coconut milk. For extra flair, stir in 1/4 cup thinly sliced scallions.

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