20-Min Creamy Vegetable Korma with Rice
Tender mixed vegetables in a silky coconut-cream curry, ready in under 20 minutes. Serve over steamed rice for a restaurant-quality weeknight dinner that feels indulgent.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 can (13.5 oz) coconut milk (canned, full-fat)
- 3 cups mixed vegetables (frozen or fresh: carrots, peas, green beans, bell peppers)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tsp korma spice blend (or garam masala + cumin + coriander)
- ¾ cup vegetable broth or water
- 2 cups cooked white rice, for serving
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add diced onion and cook, stirring occasionally, until soft and golden, 4–5 minutes.
- 3
Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.
- 4
Add korma spice blend and stir constantly for 30 seconds to bloom the spices.
- 5
Pour in coconut milk and broth, then add mixed vegetables and bring to a simmer.
- 6
Simmer uncovered for 8–10 minutes until vegetables are tender and sauce thickens slightly. Season with salt and pepper to taste.
- 7
Serve korma over warm steamed white rice.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon or spatula
- measuring cups and spoons
- knife and cutting board
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