25-Min Creamy Veggie Korma
Tender mixed vegetables in a silky coconut-yogurt sauce spiked with curry spices. Ready in 20 minutes, served over steamed rice for a weeknight Indian dinner that tastes like you simmered it for hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 7g
Ingredients
- 1 can (13.5 oz) coconut milk (full-fat canned)
- ½ cup plain yogurt
- 3 cups mixed vegetables (frozen peas, carrots, cauliflower, green beans)
- 1 medium onion, diced
- 2 tbsp tomato paste
- 1 tbsp ginger-garlic paste
- 2 tsp curry powder (or garam masala + turmeric)
- 2 cups cooked steamed white rice
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes.
- 2
Stir in ginger-garlic paste and tomato paste until fragrant, about 60 seconds.
- 3
Add curry powder and stir constantly for 30 seconds to bloom the spices.
- 4
Pour in coconut milk and stir well. Add frozen vegetables and bring to a gentle simmer.
- 5
Simmer uncovered until vegetables are tender, about 8 minutes. Stir in yogurt off the heat.
- 6
Taste and adjust salt and pepper. Serve over steamed rice.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon
- measuring spoons
- measuring cups
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