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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.
Hands-on Overall
Serving size 1/4 cup/ 60 ml
Nutritional values (per 1/4 cup/ 60 ml)
Net carbs2.9 grams
Protein1.4 grams
Fat10.6 grams
Calories112 kcal
Calories from carbs 10%, protein 5%, fat 85%
Total carbs4.3 gramsFiber1.4 gramsSugars1.5 gramsSaturated fat8.9 gramsSodium353 mg(15% RDA)Magnesium13 mg(3% RDA)Potassium180 mg(9% EMR)
Ingredients (makes about 2 1/2 cups/ 600 ml)
- 2 tbsp virgin coconut oil or ghee (30 ml)
- 1 medium brown onion, diced (110 g/ 3.9 oz)
- 3 garlic cloves, minced or 1/2 tsp garlic powder
- 1/2 tsp cumin seeds
- 1/2 tsp chilli flakes, or to taste
- 1 tbsp curry powder
- 200 ml tomato passata or canned tomatoes (6.8 fl oz)
- 200 ml coconut cream or heavy whipping cream (6.8 fl oz)
- 150 ml vegetable or chicken stock (160 ml/ 5.1 fl oz)
- 1 tsp sea salt, or to taste
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.
Ingredients
- 2 tbsp virgin coconut oil or ghee (30 ml)
- 1 medium brown onion, diced (110 g/ 3.9 oz)
- 3 garlic cloves, minced or 1/2 tsp garlic powder
- 1/2 tsp cumin seeds
- 1/2 tsp chilli flakes, or to taste
- 1 tbsp curry powder
- 200 ml tomato passata or canned tomatoes (6.8 fl oz)
- 200 ml coconut cream or heavy whipping cream (6.8 fl oz)
- 150 ml vegetable or chicken stock (160 ml/ 5.1 fl oz)
- 1 tsp sea salt, or to taste
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, 1/4 cup/ 60 ml)
Calories112kcal
Net Carbs2.9g
Carbohydrates4.3g
Protein1.4g
Fat10.6g
Saturated Fat8.9g
Fiber1.4g
Sugar1.5g
Sodium353mg
Magnesium13mg
Potassium180mg
Detailed nutritional breakdown (per 1/4 cup/ 60 ml)
| Total per 1/4 cup/ 60 ml |
| 2.9 g | 1.4 g | 10.6 g | 112 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 2.7 g | 24 kcal |
| Onion, brown (yellow), raw |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Cumin, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Curry powder, spices |
| 0 g | 0.1 g | 0.1 g | 2 kcal |
| Tomato sauce (passata), unsweetened |
| 0.8 g | 0.2 g | 0.1 g | 5 kcal |
| Coconut cream, creamed coconut milk (organic, unsweetened) |
| 0.9 g | 0.7 g | 7 g | 67 kcal |
| Vegetable stock |
| 0.1 g | 0.1 g | 0.7 g | 7 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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