Low-Carb Curry Simmer Sauce
Dearna Bond- Ready in 15m
- 2.9 g net carbs
- 112 kcal
- Serves 10
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A delicious Indian curry sauce made from pantry ingredients that can be batch cooked and frozen, to then use as a base for a quick and easy mid-week dinner.
This sauce is not just keto but it's also gluten-free, grain-free and Whole 30. It's so delicious you will never go back to store bought!
How to use curry simmer sauce? I usually serve with steamed low-carb vegetables and fish. You can also serve it with beef, chicken or turkey. If you're short on time, cook everything in one skillet together with the prepared curry simmer sauce for a quick one pot meal!
If you follow a vegetarian keto diet, it's also great with boiled eggs, or cheese like halloumi or paneer. Simply simmer for a few minutes to add flavour the eggs (or cheese), and then serve over steamed greens.
Step-by-step
Heat a large saucepan or skillet over medium heat and add the coconut oil (or ghee). Add the onion and cook, stirring occasionally, around 5 minutes.
Add the garlic, chilli and cumin seeds, and cook a further 3-4 minutes until the onions are translucent.
Add the curry powder and stir to coat.
Add the tomatoes, coconut cream (heavy whipping cream) and stock and reduce to a simmer.
Simmer for 10 minutes. Taste, and add salt if required. Remove from heat and allow to cool.
Once cooled, pour into a blender and process until smooth.
Store in a sealed container in the fridge up to 5 days, or in the freezer up to 3 months.
Recipe
Low-Carb Curry Simmer Sauce
★★★★★4.7This creamy Indian curry sauce is a delicious keto recipe to serve with meat and vegetables. It's so delicious ...
- Hands on
- 5m
- Overall
- 15m
- Servings
- 10
- 2.9 g
- Net carbs
- 1.4 g
- Protein
- 10.6 g
- Fat
- 112
- kcal
Ingredients makes about 2 1/2 cups/ 600 ml
Instructions
Heat a large saucepan or skillet over medium heat and add the coconut oil (or ghee). Add the onion and cook, stirring occasionally, around 5 minutes.
Add the garlic, chilli and cumin seeds, and cook a further 3-4 minutes until the onions are translucent.
Add the curry powder and stir to coat.
Add the tomatoes, coconut cream (heavy whipping cream) and stock and reduce to a simmer.
Simmer for 10 minutes. Taste, and add salt if required. Remove from heat and allow to cool.Once cooled, pour into a blender and process until smooth.
Store in a sealed container in the fridge up to 5 days, or in the freezer up to 3 months.
Nutrition per serving, ¼ cup/ 60 ml
Carbs 10%Protein 5%Fat 85% of calories
- Net carbs
- 2.9 g
- Total carbs
- 4.3 g
- Fiber
- 1.4 g
- Sugars
- 1.5 g
- Protein
- 1.4 g
- Fat
- 10.6 g
- Saturated fat
- 8.9 g
- Calories
- 112 kcal
- Sodium
- 353 mg · 15.4% RDA
- Magnesium
- 13 mg · 3.29% RDA
- Potassium
- 180 mg · 8.98% EMR
Nutrition by ingredient
| Per 1/4 cup/ 60 ml | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Coconut oil, extra virgin | 0 g | 0 g | 2.7 g | 24 |
| Onion, brown (yellow), raw | 0.7 g | 0.1 g | 0 g | 4 |
| Garlic, fresh | 0.3 g | 0.1 g | 0 g | 1 |
| Cumin, spices | 0 g | 0 g | 0 g | 0 |
| Peppers, chile (chili), flaked and dried, spices | 0.1 g | 0 g | 0 g | 1 |
| Curry powder, spices | 0 g | 0.1 g | 0.1 g | 2 |
| Tomato sauce (passata), unsweetened | 0.8 g | 0.2 g | 0.1 g | 5 |
| Coconut cream, creamed coconut milk (organic, unsweetened) | 0.9 g | 0.7 g | 7 g | 67 |
| Vegetable stock | 0.1 g | 0.1 g | 0.7 g | 7 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Total | 2.9 g | 1.4 g | 10.6 g | 112 |
Serving size 1/4 cup/ 60 ml
- Gluten free
- Dairy free
- Egg free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
- Recipe can be made dairy-free or coconut-free.
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Comments & ratings (9)
This is so good… I also added some ground cardamom, fennel seeds and curry leaves. Turned out so good I had to immediately make a second batch.
Hi, can you sub heavy cream for the coconut cream? I'm allergic to coconut.
Absolutely! That will work well instead of coconut cream - I'll add it as an alternative 😊
This has to be the best curry sauce I've made, spot on for a Korma. Would definitely recommend.
Thank you Lynne, it's a favourite in my house too! Perfect for meal prep as you can make many different meals using this sauce.
Family favourite. Love this recipe. Thank you
Thank you Michael, glad you enjoyed!
Can I just check that the coconut cream is the solid contents of a tin of coconut and not the solid “creamed coconut” in a packet that you dissolve in water?
The recipe sounds delicious and I can’t wait to try it with prawns. Yum!
Hi Diane, that is correct! It is indeed the creamed part of coconut milk. You could use canned coconut milk, refrigerate it and then scoop out the creamy part on top. Or you could buys "coconut cream" which have very little liquid.