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Low-Carb Curry Simmer Sauce

4.6 stars, average of 270 ratings

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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

Allergy information for Low-Carb Curry Simmer Sauce

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, 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


  1. 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.
  2. Add the garlic, chilli and cumin seeds, and cook a further 3-4 minutes until the onions are translucent. Low-Carb Curry Simmer Sauce
  3. Add the curry powder and stir to coat. Low-Carb Curry Simmer Sauce
  4. 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.
    Low-Carb Curry Simmer Sauce
  5. Once cooled, pour into a blender and process until smooth. Low-Carb Curry Simmer Sauce
  6. Store in a sealed container in the fridge up to 5 days, or in the freezer up to 3 months.
    Low-Carb Curry Simmer Sauce

Ingredient nutritional breakdown (per serving, 1/4 cup/ 60 ml)

Net carbsProteinFatCalories
Coconut oil, extra virgin
0 g0 g2.7 g24 kcal
Onion, brown (yellow), raw
0.7 g0.1 g0 g4 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
Cumin, spices
0 g0 g0 g0 kcal
Peppers, chile (chili), flaked and dried, spices
0.1 g0 g0 g1 kcal
Curry powder, spices
0 g0.1 g0.1 g2 kcal
Tomato sauce (passata), unsweetened
0.8 g0.2 g0.1 g5 kcal
Coconut cream, creamed coconut milk (organic, unsweetened)
0.9 g0.7 g7 g67 kcal
Vegetable stock
0.1 g0.1 g0.7 g7 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1/4 cup/ 60 ml
2.9 g1.4 g10.6 g112 kcal

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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (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.