20-Minute Coconut Vegetable Korma
Creamy, fragrant curry loaded with mixed vegetables in a silky coconut sauce. One-pan dinner ready in under 20 minutes, no long simmer required.
- Total time
- 18 min
- Servings
- 4
- Calories
- 240
- Protein
- 5g
Ingredients
- 4 cups mixed vegetables (carrots, bell peppers, peas, green beans, cauliflower florets)
- 1 can (13.5 oz) coconut milk (full-fat)
- 1 medium onion, diced
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- 2 tbsp tomato paste
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers.
- 2
Add diced onion and cook, stirring occasionally, until soft and golden, about 4 minutes.
- 3
Stir in ginger-garlic paste and cook for 30 seconds until fragrant, then add tomato paste.
- 4
Add mixed vegetables and garam masala, then stir to coat with the paste, about 1 minute.
- 5
Pour in coconut milk and bring to a simmer, then cook for 6–8 minutes until vegetables are tender.
- 6
Season with salt and pepper to taste. Serve hot with rice or naan.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring spoons
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