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Rachel White

Tasty 30 Minutes Vegetable Sweet Potato Korma

A quick, creamy vegetable korma featuring sweet potatoes and mixed vegetables simmered in a rich, spiced coconut sauce, perfect for busy days.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Main
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Korma Base
  • 2 cups sweet potato diced small
  • 1 cup mixed vegetables carrots peas beans
  • 1 tbsp oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup coconut milk
  • 1/2 cup vegetable broth
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • Salt to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Large Pan
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Heat oil in a large pan and cook onion until soft and slightly golden.
  2. Add garlic and spices, stirring until fragrant and evenly coated.
  3. Add sweet potatoes and mixed vegetables, stirring to coat in spices.
  4. Pour in coconut milk and broth, then simmer until vegetables are tender but not falling apart.
  5. Adjust salt and simmer briefly to thicken into a creamy sauce before serving.

Notes

Cook less for firmer vegetables or longer for softer texture. Freeze without overcooking for best results. Stir gently to keep pieces intact. Add chili or nuts for variation. Store refrigerated up to four days and reheat slowly.