Low-Carb Curry Simmer Sauce

Pin itFollow us 148.4k

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.

Nutritional values (per serving, ¹/₄ cup/ 60 ml)

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

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.
   
3. Add the curry powder and stir to coat.
   
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.
   
   
5. Once cooled, pour into a blender and process until smooth.
   
6. Store in a sealed container in the fridge up to 5 days, or in the freezer up to 3 months.
   

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

Net carbs	Protein	Fat	Calories
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
Total per serving, 1/4 cup/ 60 ml
2.9 g	1.4 g	10.6 g	112 kcal

Pin itFollow us 148.4k