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.
📖 Recipe
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
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.