An easy, healthy and incredible-tasting korma sauce that is naturally vegan and low carb too. Great for last minute dinners, to use up whatever vegetables you have in the fridge.
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!
How to make a vegan Korma
Ingredients:
- Coconut oil – Or other vegetable oil
- Onion
- Garlic
- Ginger
- Red chilli pepper
- Curry powder
- Tomato puree
- Ground almonds – Or almond flour (this helps thicken the sauce and gives a great flavour)
- Coconut milk
- Vegetable stock
To create the sauce, you first fry the onion, garlic, ginger and chilli in the oil with the spices.
Then blend with the red of the ingredients to create a thick, flavourful sauce.
Making a vegan Korma curry
In these pictures, I’ve used tofu, cauliflower, red pepper and spinach.
It’s a great way to use up whatever you have in your fridge and pantry.
Simply cook whatever vegetables you are using, perhaps with some tofu or chickpeas, until softened or browned and then add the sauce for everything to cook in.
Low Carb Serving Suggestions
For a low carb curry, I love using fried tofu, red peppers and spinach but you can also use a mixture of mushrooms, cashews, tempeh, broccoli, cauliflower or courgette.
Serve with some cauliflower rice (that’s just grated cauliflower heated up!) or some of these vegan keto naan breads, which I highly recommend.
But if you are on a higher carb diet (like me), I also recommend serving this with cooked potatoes, cauliflower and peas.
My absolute favourite! And served with brown rice, of course.
Vegan Korma Curry Sauce
This creamy, flavoursome curry sauce is so easy to make and is vegan, gluten-free and low carb!
Ingredients
- 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
- ¼ tsp salt
- 2 tbsp tomato puree
- 3 tbsp ground almonds
- 1 x 400 ml / 14 oz tin of coconut milk
- 60 ml / ¼ cup vegetable stock, (optional)
Instructions
- Heat the coconut oil in a pan on medium heat.
- Add the onion, ginger, garlic and chilli. Cook for 2 minutes until softened.
- Stir in the curry powder and salt and continue to cook for a further 3 minutes.
- Add the tomato puree, almonds and coconut milk. Bring to a simmer then remove from the heat.
- Add to a blender or use a stick blender in the pot to make a smooth, creamy sauce.
- 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.
- Serve with rice or these keto vegan naan breads!
Nutrition Information
Yield 4Amount Per Serving Calories 82Saturated Fat 3gSodium 150mgCarbohydrates 5gFiber 1gSugar 2gProtein 1g
Liv says
Can I sub the ground almond with cashews?
Aimee says
Hi Liv, yes, just make sure to soak the cashews overnight or for at least 10 minutes in boiled water first, so it’s a blend-able consistency.
TS says
Hi,
I’m new to cooking Indian food – how many cups of veggies do you add (even a rough idea would help). Thanks!
Aimee says
Hi, I don’t normally work with cups but usually when I make a curry using this sauce, I include one medium onion, a small head of cauliflower, tin of chickpeas, 2 handfuls of spinach, 2 red peppers and 1 large potato. A quick google tells me this would be about 10 cups approximately. Hope that helps you.
Nyssa says
Loved it! Thank you!
Aimee says
That’s great! I’m glad you enjoyed it. Thanks Nyssa :-)
Jenny hennah says
We loved this thank you. Can you make the naan with coconut flour as I have nut allergies?
Aimee says
Hi Jenny. Very glad you liked the curry. The naan recipe is coconut flour-based but it isn’t my recipe, if you follow the link to the author’s blog you can ask them there :-)
Michele says
This dish is REALLY good. Made exactly as written but used lite coconut milk. I doubled the recipe so I would have leftovers, even better the next day! I’m on low carb so my veggies were broccoli, cauliflower, mushrooms, and fresh spinach. I served this over cauliflower rice, the frozen bagged steamable. The cilantro and squeezed lime over the top was delicious. A keeper recipe.
Aimee says
Really glad to hear you liked the recipe, Michele!
Isabelle says
It was an instant favourite!!
I accidentally put an entire can of tomato paste so I put a bunch of curry powder with the tofu I fried for it and it made it perfect!
I also added some sesame oil for flavour.
Now I just need to fight off my family so I can have it for a few meals.
Wendy says
Absolutely delicious! Very quick and easy. I’ve made a few sauces and this one is by far the best! Thank you
Misti says
I usually double the recipe and make this at least twice a month. It’s a house favorite!! Thank you for sharing!
Lisa says
Is there a recipe for the vegan keto naan bread? thanks!!
Jen says
Is ground almonds like almond flour or small diced pieces?
Aimee says
Hi Jen, ground almonds or almond flour. In the UK we have ground almonds and it’s more of a dense crumb texture but almond flour will work really well too. Not chopped pieces! Hope you enjoy the recipe :)
Diana says
you can pop flaked almonds in the blender, and blitz til it resembles fine crumbs.
Barbara Beck says
I made it with coconut cream and would not change a thing. I didn’t have any peppers so I put in a little chili/garlic sauce. Didn’t see your note about “keto naan” til after I ate this with broccoli and chicken…now will definitely try to make some naan that I can eat with this! This is one of the most delicious keto recipes I have tried. Such flavor!
Robi says
Love this recipe! I am just wondering how you came up with the nutrition? Calories are considerably off even with lite coconut milk it has significantly more calories .
Nutrition Facts
Korma Curry Sauce (Vegan + Low Carb)
Amount Per Serving
Calories 82 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Sodium 150mg 6%
Potassium 126mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A3%
Vitamin C 23.4%
Calcium 2.2%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.
Estelle says
This was so delicious! You mentioned making it ahead of time, what would you say the shelf life is? And do you think it would freeze okay? What container would you suggest using? Thank you for sharing!
Alex says
Hi there! Did you try freezing it? Would love to know if it freezes okay.
Aspen says
I would also love to know the shelf life for this. :)
Kerrie says
Love the recipe although I did add a tbsp of mango chutney some cashews and sultanas. I used homemade seitan not veg so my husband would eat it( not a veg fan if he can see them) I’m vegan so worked well. Thank you
Susan Smales says
In the ingredients you list 400 mls coconut cream but in the method you talk about coconut milk. Could you clarify? Recipe sounds delicious and I’m definitely going to give it a go
Thanks
Aimee says
Ooops! Thank you, it’s coconut milk – I will change it now :) Hope you enjoy
Susan Smales says
Thank you
Caryl Koses says
The korman sounds delicious. Lost 50 lbs on keto but want to go back on vegan and continue to lose.I’ve always gained and couldn’t lose on vegan but hope this will work for me.