15-Min Creamy Coconut Vegetable Korma
Tender mixed vegetables in a silky coconut-cream sauce infused with ginger, garlic, and warm spices. Ready in 10 minutes—serve with rice and squeeze of lime.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 can (13.5 oz) coconut milk (full-fat, canned)
- 3 cups frozen mixed vegetables (peas, carrots, cauliflower, beans)
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- ½ cup heavy cream
- 2 whole limes (for wedges)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
- 2
Add ginger-garlic paste and cook for 60 seconds, stirring constantly, until fragrant.
- 3
Pour in the coconut milk and stir to combine, scraping up any browned bits.
- 4
Add frozen vegetables and garam masala, stir well, and simmer for 5 minutes uncovered.
- 5
Stir in heavy cream and cook for 2 more minutes until the sauce looks silky and vegetables are tender.
- 6
Serve hot with rice and lime wedges on the side.
Tools you’ll need
- 12-inch skillet or large sauté pan
- wooden spoon or silicone spatula
- measuring spoons
- measuring cups
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