Keto Korma Curry Sauce (Vegan & Low Carb) #keto #vegan

There is nothing better on a cold winter night than a hot, spicy curry. Don’t you think?

This sauce is so creamy and full of flavour, I find myself craving it every week. And it’s so easy to make, allowing you to have a super quick weeknight meal to hand.

Once you have the sauce made, then it’s merely a case of frying an onion in some oil, mixing in some veggies, tofu or whatever else you like and simmering with this sauce for 10-15 minutes. And dinner is served!


  • 1 tbsp coconut oil
  • 1 medium onion, roughly chopped
  • 1 thumb-sized piece of fresh ginger, peeled and grated
  • 3 cloves of garlic, finely chopped
  • 1 red chilli, finely chopped
  • 2 tsp curry powder
  • 1/4 tsp salt
  • 2 tbsp tomato puree
  • 3 tbsp ground almonds
  • 400 ml tin of coconut milk
  • 60 ml vegetable stock, (optional)


  1. Heat the coconut oil in a pan on medium heat.
  2. Add the onion, ginger, garlic and chilli. Cook for 2 minutes until softened.
  3. Stir in the curry powder and salt and continue to cook for a further 3 minutes.
  4. Add the tomato puree, almonds and coconut milk. Bring to a simmer then remove from the heat.
  5. Add to a blender or use a stick blender in the pot to make a smooth, creamy sauce.
  6. To use the sauce, simply fry an onion with some oil and then add whatever veggies or other ingredients you like and cook for about 3 minutes, before adding the sauce and simmering on low-medium heat for 10-15 minutes until the vegetables are tender. Add a bit more coconut milk or some vegetable stock if you want to make it stretch further.
  7. Serve with rice or these keto vegan naan breads!