Low-Carb Curry Simmer Sauce

Step 1Heat 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.

Step 2Add the garlic, chilli and cumin seeds, and cook a further 3-4 minutes until the onions are translucent.

Step 3Add the curry powder and stir to coat.

Step 4Add 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.

Step 5Once cooled, pour into a blender and process until smooth.

Step 6Store in a sealed container in the fridge up to 5 days, or in the freezer up to 3 months.