20-Min Creamy Vegetable Korma with Rice & Roti
A vibrant mixed-vegetable coconut curry built on a fragrant spice base, ready in under 15 minutes. Served with steamed basmati rice and warm roti for a complete Indian dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- ¾ can (14 oz) coconut milk (full-fat canned)
- 2 cups mixed frozen vegetables (peas, carrots, green beans, corn)
- 1 medium onion, diced
- 2 tsp ginger-garlic paste
- 2 tsp korma spice blend (or garam masala + turmeric + coriander)
- 1.5 cups basmati rice (cooked), for serving
- 2 pieces roti or naan, warmed
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium. Add diced onion, cook 3 minutes until soft and fragrant.
- 2
Stir in ginger-garlic paste and korma spice, cook 30 seconds until fragrant—don't let the spices burn.
- 3
Add frozen vegetables and coconut milk, stir well. Simmer over medium-low for 5 minutes until vegetables are tender.
- 4
Season to taste with salt and a pinch of sugar if the curry feels too savory.
- 5
Divide cooked rice onto plates, spoon korma over the top. Serve with warm roti on the side.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring cups and spoons
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